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Coq au Vin

4 servings

Bacon and Chicken

  • 85 to 115 gchunk of lean bacon, rind removed, cut into sticks
  • ≈ 27 gcooking oil
  • 1130 to 1360 gcut-up frying chicken
  • ≈ 3 gsalt
  • ≈ 0.3 gblack pepper
  • ≈ 56 gcognac
  • ≈ 1890 gwater for blanching

Simmering in Red Wine

  • ≈ 705 gyoung red wine, such as Burgundy, Mâcon or Chianti
  • ≈ 240 to 480 gbeef stock
  • ≈ 17 gtomato paste
  • ≈ 6 ggarlic, mashed
  • ≈ 0.3 gdried thyme
  • ≈ 0.2 gbay leaf

Brown-Braised Onions

  • 180 to 360 gsmall white onions
  • ≈ 14 to 27 gcooking oil
  • ≈ 1.5 to 3 gsalt

Sautéed Mushrooms

  • 225 gfresh mushrooms
  • ≈ 14 gbutter
  • ≈ 7 gcooking oil

Sauce and Serving

  • ≈ 23 gflour
  • ≈ 28 gbutter, softened
  • parsley sprigs, to taste
  1. Bacon and Chicken Cut the rind off 85 to 115 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 1890 g water for blanching for 10 min. Drain, rinse in cold water and dry well. 95 °C
  3. Sauté the bacon slowly in 27 g 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 1130 to 1360 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 3 g salt and 0.3 g black pepper, return the bacon, cover and cook slowly (149 °C) for 10 min, turning the chicken once.
  6. Uncover, pour in 56 g 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 705 g young red wine, such as Burgundy, Mâcon or Chianti over the chicken and add just enough 240 to 480 g beef stock to cover it. Stir in 17 g tomato paste, 6 g garlic, 0.3 g dried thyme and 0.2 g 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 180 to 360 g 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 14 to 27 g 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 1.5 to 3 g salt, cover and simmer slowly for 25 min to 30 min, until tender.
  13. Sautéed Mushrooms Trim the base of the stems from 225 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 14 g butter and 7 g 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 28 g butter and 23 g 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: 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)