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Coq Au Vin Telegraph

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Recipe

A sophisticated chicken in wine that's good enough to telegraph home about.

 

Yield

8 servings

Prep

20 min

Cook

hrs

Ready

3 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
7 pounds chicken
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1 bottle red wine
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2 each bay leaves
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2 sprigs thyme
fresh
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2 cloves garlic
crushed
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6 ounces bacon
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1 x olive oil
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1 tablespoon butter
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Stock
1 x chicken
carcass
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1 x chicken wings
tips
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1 each leeks
tops
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1 large carrots
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1 stick celery
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1 x peppercorns
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2 tablespoons olive oil
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Marinade
1 large leeks
cleaned and sliced
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2 each carrots
peeled and sliced
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2 each shallots
sliced
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1 x salt and black pepper
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1 x olive oil
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To finish the dish
4 ounces mushrooms, button
tiny
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4 ounces onions
small
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1 tablespoon butter
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1 tablespoon all-purpose flour
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4 slices bread
white
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1 clove garlic
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1 x olive oil
for frying
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2 tablespoons parsley leaves
finely chopped
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Ingredients

Amount Measure Ingredient Features
3.2 kg chicken
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1 bottle red wine
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2 each bay leaves
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2 sprigs thyme
fresh
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2 cloves garlic
crushed
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173.4 ml/g bacon
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1 x olive oil
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15 ml butter
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Stock
1 x chicken
carcass
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1 x chicken wings
tips
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1 each leeks
tops
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1 large carrots
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113 g celery
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1 x peppercorns
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3E+1 ml olive oil
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Marinade
1 large leeks
cleaned and sliced
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2 each carrots
peeled and sliced
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2 each shallots
sliced
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1 x salt and black pepper
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1 x olive oil
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To finish the dish
115.6 ml/g mushrooms, button
tiny
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115.6 ml/g onions
small
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15 ml butter
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15 ml all-purpose flour
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4 slices bread
white
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1 clove garlic
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1 x olive oil
for frying
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3E+1 ml parsley leaves
finely chopped
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Directions

START by making the stock.

drop about 2 tablespoons of olive oil into a large, heavy pan fry the roughly chopped chicken carcass and the stock vegetables until they take on a good colour.

Once everything is golden brown, pour on about 1 litre/2pints of water and bring to the boil.

Simmer for 30 to 40 minutes, then strain and discard the solids.

Reduce the stock by rapid boiling to give 250 ml/½ pint.

Allow to cool.

Cut the chicken into eight pieces and arrange in a shallow dish.

Prepare the marinade vegetables.

Mix the cooled wine and stock together, add the marinade vegetables and pour over the chicken.

Cover and leave overnight.

The following day lift the chicken pieces from the marinade and pat dry.

Cut the bacon into lardons.

In a heavy lidded casserole dish, melt the butter with 2 tablespoons of oil and cook half the lardons until the fat runs.

Fry the chicken pieces, a few at a time, until they are golden brown on all sides.

Take your time as this frying gives the dish a more intense flavour.

When all the chicken is browned, return all the pieces to the casserole dish.

Pour the marinade and vegetables over it and bring everything to the boil.

Cover with a tight fitting lid.

Either simmer over a low heat for 90 minutes or place the covered dish in a preheated oven 160℃/325℉/gas mark 3 for the same length of time.

Meanwhile, peel the tiny onions, and cook the remaining lardons in a heavy frying pan until the fat runs, then add the onions and cook until they begin to colour.

Wipe the mushrooms.

Once the chicken is tender, remove the pieces form the sauce and keep warm.

Strain the sauce, pressing hard on the vegetables.

Now wipe out the dish and pour back the strained marinade, then add the lardons, onions, and mushrooms.

Simmer for 5 minutes.

Using a palate knife, knead together the butter and flour until you have a smooth paste.

Drop pieces of this into the sauce, whisking gently until the sauce thickens.

Taste and correct the seasoning.

Replace the chicken and simmer for 3 to 4 minutes.

Cut the bread into croutons and fry in olive oil until golden.

Rub with garlic and sprinkle with chopped parsley.

Serve the chicken with croutons and creamy mashed potatoes.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 478g (16.9 oz)
Amount per Serving
Calories 97841% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 384mg 128%
Sodium 969mg 40%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 249g
Vitamin A 90% Vitamin C 7%
Calcium 10% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
 

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