StormyCooks

Coq au Vin - Fallow

Notes

  • Form here: https://www.youtube.com/watch?v=y1uUkIEORbI

Ingredients

  • 1 Chicken
  • 1L Water
  • Bay Leaf
  • Peppercorns
  • Thyme
  • 50g Salt
  • 1 Carrot
  • 2 Shallots
  • 30g Plain Flour
  • 125ml Cognac
  • 600ml Red Wine
  • 300ml Reduced Chicken Stock
  • 300ml Beef stock
  • Bouquet Garni (Piece of the dark green end of the leek, bay leaf, thyme)
  • 150g Smoked Lardons
  • 250g Button mushrooms
  • 15 Pearl onions
  • 2 cloves garlic
  • 1 Chicken liver (optional)
  • Fresh Parsley

Preparation

  1. Mix the brine ingredients in a bowl to dissolve the salt.
  2. Break the chicken down into pieces, place in the brine, cover and leave to marinate for 4 hours.
  3. If using a whole chicken, cut the carcass into 3 - 4 pieces and roast on 180C until golden.
  4. After 4 hours, remove the chicken from the brine and pat the chicken dry. Dust with flour.
  5. In a wide based pan, add a dash of olive oil and on a medium heat, brown the skin of the chicken until golden. Turn the chicken over to briefly colour the exposed flesh. Remove from the pan and set aside.
  6. If using unpeeled pearl onions, cut the roots off the pearl onions, blanch for 2 mins in simmering water and refresh in ice water. Pinch the end of each onion so they pop out.
  7. Add the lardons to the same pan as the chicken and saute until golden. Set aside
  8. Add the mushrooms and saute on a medium high heat until starting to colour.
  9. Add the pearl onions in with the sauted muchrooms and continue to sautee for 4-5 minutes until lightly browned. Set aside with the lardons
  10. Next cut the shallot and peel & cut the carrot into big chunks
  11. In the same pan, sauté the onions and carrots vegetables on the same medium heat and cook until just softened and starting to colour (about 5-7 minutes).
  12. Turn the heat to medium high and add the cognac and either stir until the brandy has almost entirely evaporated or light the pan to flambee off the alcohol
  13. Pour in the wine and allow to reduce by 2 thirds
  14. While the wine is reducing, add the roasted carcass, garlic and bouqet garni
  15. Add the chicken stock & beef stock, bring to a gently simmer and return the chicken to the pan, skin side up.
  16. Cover with a cartouche and simmer for 20-30 mins or until the thickest part of the chicken thigh’s juices run clear
  17. Remove the chicken and set aside and strain the sauce to remove the shallot, carrot, bouqet garni and roasted carcass.
  18. Reduce the sauce until it starts to thicken slightly and taste balanced
  19. Blitz through the chicken liver and pass the sauce through a sieve back into the pan
  20. Return the chicken along with the mushrooms, lardons, pearl onions and fresh parsley to coat with the sauce. Warm through and serve!

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