In this recipe Jacques Reymond shares his secrets for a classic French coq au vin. Pinot noir is his wine of choice and infuses it with vegetables before marinating the chicken overnight. Chicken livers are used to enrich and intensify the sauce. Coq au vin is traditionally served with large fresh pasta.
- 1 chicken (1.6 kg), cut into 6 pieces
- 4 tbsp flour
- 50 ml vegetable oil
- 50 ml red wine vinegar
- 100 ml veal jus
- cartouche (silicone paper)
- fresh parsley, coarsely chopped, to serve
- 50 ml vegetable oil
- 1 small beetroot, peeled, diced
- 2 carrots, peeled, diced
- 2 medium onions, peeled, diced
- 2 celery stalks, diced
- 1 tbsp black peppercorns
- ½ head garlic
- 5 thyme sprigs
- 2 tbsp sugar
- 3 bay leaves
- 2 bottles pinot noir
- 1 small beetroot, finely diced
- ½ carrot, finely diced
- ½ onion, finely diced
- ½ celery stalk, finely diced
- 1 tbsp sugar
- 250 ml pinot noir
- 250 g fresh chicken livers, cleaned, finely diced (see Note)
- 1 tbsp clarified butter
- 6 red shallots, peeled, root trimmed neatly (kept intact)
- 1 tbsp sugar
- pinch of salt
- 100 ml chicken stock
- 100 g kaiserfleisch, cut into batons (see Note)
- 200 g small button mushrooms
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time overnight
To make the marinade, heat 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, cool to room temperature then chill 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 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.
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.
• We use the chicken livers to thicken the sauce instead of blood, which was traditionally used to thicken sauce.
• Kaiserfleisch is lightly cured and smoked pork.