Cover with a lid and cook in the pre-heated oven for 30 minutes.įinishing the sauce: If you wish you can serve the coq au vin as it is. Add the chicken pieces and return to the boil. The wine marinade will be slightly thickened and have the consistency of a light sauce. Bring to the boil, and skim any impurities from the surface. On a medium heat, whisk in the wine marinade little by little this will create a sauce and prevent any lumps from forming. Making the sauce: Spoon out most of the fat from the casserole, add the toasted flour and stir into the vegetables for a few seconds. Lower the heat to medium high and cook for 5 minutes, until lightly coloured. Add the drained vegetables and herbs to the casserole. With a slotted spoon, transfer the chicken to a plate and set aside. Reduce the oven temperature to 150C / 300F / gas mark 2.įrying the chicken: On a high heat, in a large, heavy-based casserole, heat the olive oil and colour the chicken pieces in it for 5-7 minutes on each side. Sprinkle the flour on a baking tray and cook in the oven for 8-10 minutes, until it is very lightly coloured. Toasting the flour: Pre-heat the oven to 200C / 400F / gas mark 6. Season the chicken with 4 pinches of salt and 4 pinches of freshly ground black pepper. Separate the chicken, vegetables and herbs, and pat dry with kitchen paper. Leave for a minimum of 1 hour to remove excess liquid. Place a colander over a large bowl and put the chicken mixture in it to drain off the marinade. Cover with cling film, refrigerate and leave to marinate for 24 hours. In a bowl, mix the chicken pieces, carrots, celery, baby onions, peppercorns and bouquet garni together and pour the cooled red wine over them. Kaiserfleisch is lightly cured and smoked pork.Marinating the chicken: Bring the red wine to the boil and boil until reduced by a third, to remove the alcohol and concentrate the colour and flavour.We use the chicken livers to thicken the sauce instead of blood, which was traditionally used to thicken sauce.Top the chicken with the grandmother garnish. Remove from heat and drain excess clarified butter. Add the shallots and cook until heated through. In a large heavy-based pan, heat the remaining clarified butter.
Remove from heat and set aside to cool in the liquid. Add the stock and cook over low heat, until the shallots are just cooked through. Add the sugar and salt to caramelise further.
#Recipe coq au vin skin
Add the shallots and cook until the skin has caramelised. To make the garnish, heat half the clarified butter in a copper pot over medium heat. Strain twice and set aside until required. Remove from heat and add the chicken livers, whisking continuously for 30 seconds, tasting often so the livers don't overpower the sauce. Add the reserved cooking liquid, one-third at a time, and reduce until it takes on a sauce consistency. Add the Pinot Noir, one-third at a time, reducing slightly in between additions. Add the sugar and cook for a further minute. To make the sauce, heat the vegetables in a medium-size pot over medium heat. Remove half the cooking liquid and set aside (this will be used to make the sauce). Cover with the cartouche and simmer, over low heat, for 35 minutes or until cooked. Add the remaining wine, vinegar and veal jus. In another saucepan, bring the reserved marinade to the boil. Add the chicken and sear until golden brown. Heat the oil in a heavy-based pan over medium heat. Dust the chicken in the flour and season with salt and pepper. The next day, remove the chicken, reserving the mariande. Place in the fridge overnight to marinate. Once the marinade is cold, add the chicken and place a light weight on top.
Remove from heat, transfer to a bowl, cool to room temperature then chill in the fridge. Deglaze with one and a half bottles of the wine and bring to the boil. Add the peppercorns, garlic, thyme, sugar and bay leaves. Add the beetroot, carrot, onion and celery, and fry until the vegetables are lightly coloured. To make the marinade, heat the oil in a pan that's large enough to hold 2 litres of liquid.
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