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- Cuisine: French
Coq au vin is traditionally served with large fresh pasta. For a variation on Jacques' dish, try Gabriel Gaté's coq au vin recipe.
Ingredients
100ml vegetable oil1 small beetroot, peeled, diced
2 carrots, peeled, diced
2 medium onions, peeled, diced
2 celery sticks, diced
1 tbsp black peppercorns
½ head garlic
5 sprigs thyme
2 tbsp sugar
3 bay leaves
2 bottles Pinot Noir
1 chicken (size 16), cut into 6
4 tbsp flour
50ml red wine vinegar
100ml veal jus
Cartouche (silicone paper)
Fresh parsley, coarsely chopped, to serve
Sauce
1 small beetroot, finely diced
½ carrot, finely diced
½ onion, finely diced
½ stick celery, finely diced
1 tbsp sugar
250ml Pinot Noir
250g fresh chicken livers, cleaned, finely diced
Grandmother garnish
1 tbsp clarified butter
6 red shallots, peeled, root trimmed neatly (kept intact)
1 tbsp sugar
Pinch of salt
100ml chicken stock
100g kaiserfleisch, cut into batons
200g small button mushrooms
Preparation
To make the marinade, heat half the oil in a pan that's large enough to hold 2 litres of liquid. Add the beetroot, carrot, onion and celery, and fry until the vegetables are lightly coloured. Add the peppercorns, garlic, thyme, sugar and bay leaves. Deglaze with one and a half bottles of the wine and bring to the boil. Remove from heat, transfer to a bowl and cool in the fridge.Once the marinade is cold, add the chicken and place a light weight on top. Place in the fridge overnight to marinate.
The next day, remove the chicken, reserving the mariande. Pat dry using paper towel. Dust the chicken in the flour and season with salt and pepper.
Heat the remaining oil in a heavy-based pan over medium heat. Add the chicken and sear until golden brown. In another saucepan, bring the reserved marinade to the boil. Pour this oven the chicken. Add the remaining wine, vinegar and veal jus. Cover with the cartouche and simmer, over low heat, for 35 minutes or until cooked.
Remove half the cooking liquid and set aside (this will be used to make the sauce).
To make the sauce, heat the vegetables in a medium-size pot over medium heat. Add the sugar and cook for a further minute. Add the Pinot Noir, one-third at a time, reducing slightly in between additions. Add the reserved cooking liquid, one-third at a time, and reduce until it takes on a sauce consistency. Remove from heat and add the chicken livers, whisking continuously for 30 seconds, tasting often so the livers don't overpower the sauce. Strain twice and set aside until required.
Note: We use the chicken livers to thicken the sauce instead of blood, which was traditionally used to thicken sauce.
To make the garnish, heat half the clarified butter in a copper pot over medium heat. Add the shallots and cook until the skin has caramelised. Add the sugar and salt to caramelise further. Add the stock and cook over low heat, until the shallots are just cooked through.
Remove from heat and set aside to cool in the liquid.
In a large heavy-based pan, heat the remaining clarified butter. Saute the kaiserfleisch. Add the mushrooms and cook until golden. Add the shallots and cook until heated through. Remove from heat and drain excess clarified butter.
Top the chicken with the grandmother garnish. Sprinkle with parsley to serve.
If you enjoyed this Coq au vin recipe then browse more French recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
Comments (4)
24 Mar 2012 08:29 AEST
Diana
Auckland
A worthwhile challenge
Tried this recipe as it looked fantastic on the Food Safari episode we saw, and Jacques made it look so simple. My verdict and that of our dinner guests is that the dish is superb but I would not attempt it if I didn't have the time to do it properly. A little finicky but none of the steps were complicated.
Agree(0 people agree)
Disagree(0 people disagree)
31 Jul 2011 11:47 AEST
Carmel
22 Jul 2011 12:33 AEST
Gill Graham
22 Jul 2011 11:50 AEST
Victoria Sadowsky
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Clarified butter
To make clarified butter gently melt unsalted butter over low heat. After time the butter will form three distinct layers - the foam on top (which is skimmed off and discarded), the milk solids (which will sink to the bottom) and the clarified butter will be left in the middle.
Glossary
Oleic Acid
A fatty acid found in almost every vegetable and animal fat. Rich sources are olive and peanut oils.
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