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Printed at the current scale: 12 servings · Metric · front and back, more cards if it runs long

Coq au Vin

12 servings · 4 × 6 in
Bacon and Chicken
255 to 340 g chunk of lean bacon, rind removed, cut into sticks
89 ml cooking oil
3400 to 4080 g cut-up frying chicken
7.5 ml salt
2 ml black pepper
175 ml cognac
1.89 l water for blanching
Simmering in Red Wine
2.13 l young red wine, such as Burgundy, Mâcon or Chianti
710 to 1420 ml beef stock
44 ml tomato paste
6 cloves garlic, mashed
3.5 ml dried thyme
3 leaves bay leaf
Brown-Braised Onions
36 to 72 small white onions
44 to 89 ml cooking oil
3.5 to 7.5 ml salt
Sautéed Mushrooms
680 g fresh mushrooms
44 ml butter
22 ml cooking oil
Sauce and Serving
135 ml flour
89 ml butter, softened
parsley sprigs, to taste
forklet.co/r/04DB0UU9?scale=3 · v1
  1. Bacon and Chicken Cut the rind off 255 to 340 g chunk of lean bacon and slice the bacon into sticks about 2.5 cm (1 in) long and 6 mm (¼ in) thick.
  2. Simmer the bacon sticks in 1.89 l water for blanching for 10 min. Drain, rinse in cold water and dry well. 95 °C
  3. Sauté the bacon slowly in 89 ml cooking oil in the casserole over moderate heat (an electric skillet set to 127 °C). When it is very lightly browned, lift it out to a side dish and leave the fat in the pan.
  4. Dry 3400 to 4080 g cut-up frying chicken thoroughly in a towel. Raise the heat (182 °C in an electric skillet) and brown the pieces on all sides in the hot fat. 10 min to 15 min
  5. Season the chicken with 7.5 ml salt and 2 ml black pepper, return the bacon, cover and cook slowly (149 °C) for 10 min, turning the chicken once.
  6. Uncover, pour in 175 ml cognac and light it with a match. Shake the pan back and forth for several seconds until the flames die down.
  7. Simmering in Red Wine Pour 2.13 l young red wine, such as Burgundy, Mâcon or Chianti over the chicken and add just enough 710 to 1420 ml beef stock to cover it. Stir in 44 ml tomato paste, 6 cloves garlic, 3.5 ml dried thyme and 3 leaves bay leaf.
  8. Bring to a simmer, cover and simmer slowly for about 30 min, until the chicken is tender. Start the onions and mushrooms meanwhile.
  9. Brown-Braised Onions Drop 36 to 72 small white onions into a pan of boiling water, bring it back to the boil and boil for 1 min. Drain.
  10. Shave off the ends, slip off the skins and cut a deep cross into each root end with a small knife, so the onions stay whole as they cook.
  11. Heat 44 to 89 ml cooking oil in a frying pan, add the onions and toss them for several minutes until lightly browned. 4 min to 6 min
  12. Pour in water to come halfway up the onions, add 3.5 to 7.5 ml salt, cover and simmer slowly for 25 min to 30 min, until tender.
  13. Sautéed Mushrooms Trim the base of the stems from 680 g fresh mushrooms, wash caps and stems quickly in cold water and dry them in a towel. Quarter the caps and cut the stems on the bias into chunks of a similar size.
  14. Heat 44 ml butter and 22 ml cooking oil in a frying pan. When the foam is bubbling hot, add the mushrooms and sauté over high heat for 4 min to 5 min, until lightly browned.
  15. Sauce and Serving When the chicken is tender, pour the cooking liquid into a saucepan. Skim off the fat and, if the flavour needs concentrating, boil the liquid down.
  16. Take the pan off the heat. Blend 89 ml butter and 135 ml flour to a smooth paste in a saucer and beat it into the liquid with a wire whisk.
  17. Bring back to the simmer, stirring, and simmer for 1 min to 2 min until the sauce has thickened.
  18. Scrape in the onions and mushrooms and simmer for 1 min to blend the flavours. Taste carefully, adding salt and pepper if needed, then pour the sauce over the chicken.
  19. Shortly before serving, bring to a simmer while basting the chicken with the sauce, then cover and simmer slowly for 4 min to 5 min, just until the chicken is hot through. Do not overcook it now.
  20. Serve from the casserole, or arrange on a hot platter and decorate with parsley sprigs.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
  • Safety: Pour the cognac in off the flame and light it with a long match, keeping your face and sleeves well back; the flames die down on their own in a few seconds. (The author)
  • Safety: Chicken is safe when the thickest part of the thigh reaches 74 °C. (The author)
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