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Coq au Vin

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, D, P
MineralsCopper, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 chicken size

  2. 2 bottles pinot noir

  3. 1 beetroot (small)

  4. 2 carrots

  5. 2 onions (medium size)

  6. 2 celery sticks

  7. head garlic

  8. 3 bay leaves

  9. 5 sprigs thyme

  10. 1tbsp black pepper corns

  11. 2tbsp sugar

  12. 50ml red wine vinegar

  13. 100ml veal jus

  14. 4tbsp flour

  15. 100ml vegetable oil

  16. salt and pepper

  17. 1 small beetroot (small dice)

  18. carrot (small dice)

  19. onion (small dice)

  20. stick celery (small dice)

  21. 1tbsp sugar

  22. 250ml pinot noir

  23. 250g fresh chicken livers cleaned and finely diced

  24. 200g small button mushrooms

  25. 100g keizer fleisch, batons

  26. 6 red shallots , peeled, root trimmed neatly (kept intact)

  27. 1 tbsp butter

  28. 1 tbsp sugar

  29. Pinch salt

  30. 100ml chicken stock

  31. Cartouche

Instructions Jump to Ingredients ↑

  1. Dice all of the vegetables large and place into a roasting tray that will hold 2lt of wine, lightly roast the vegetables until you have a light color, and then add the pepper corns, thyme, sugar and bay leaves.

  2. Deglaze with the wine and bring to simmer, remove from the heat and place into a bowl or bucket and cool in the fridge.

  3. Once the marinade for the chicken is cold put the pieces of chicken in the marinade and place a lightweight on top so it will all marinate evenly.

  4. Leave the chicken in the marinade overnight.

  5. Remove the chicken from the marinade and leave for a few minutes to dry.

  6. Strain the vegetables out of the wine and lightly sweat in a roasting tray, once it has a light color add the marinade and also the red wine vinegar, bring to a simmer and turn off.

  7. Lightly dust the chicken in flour and season, place into a frying pan and sear until golden brown; remove from the pan and place into a casserole dish.

  8. Add the liquids and cover with silicone paper and cook at a low simmering point for 30 minutes or until cooked.

  9. Remove half of the cooking liquid from the tray and set aside.

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