ingredients
For coq au vin
1 large chicken, jointed into 12 pieces
1 bottle of red wine, preferably merlot , syrah or burgundy
1 carrot, finely chopped
½ leek, finely chopped
1 small onion, very finely chopped
1 stalk celery, finely chopped
1 bay leaf
4 sprigs of thyme
1 teaspoon peppercorns
salt and freshly ground black pepper
500ml/18fl oz brown chicken
For the parsley puree
3 bunches of curly parsley, leaves picked
200g/7oz ice
3 potatoes , peeled and chopped into pieces
Butter 150g / 5 ½ oz
100ml / 3 ½ fl oz of milk
For garnish
1 tablespoon olive oil
Button 100g / 3 ½ oz onions ( preferably red )
100g / 3 ½ oz pancetta , diced ½ cm
Button 150g / 5 ½ oz mushrooms, stems removed
150ml / 5 ½ oz chicken broth
25g/1oz unsalted butter
½ bunch parsley , finely chopped
Method of preparation
Place chicken pieces , red wine , vegetables , bay leaf, thyme and pepper in a large bowl and glass of marinade in the fridge for 12 hours.
Preheat the oven to 180C/350F/Gas 4.
Remove chicken from wine , dry wine pass through a sieve and reserve vegetables.
Season the chicken pieces with salt and freshly ground black pepper . In a large heavy saucepan or casserole dish put fry the meat over high heat until browned all over ( you may need to do several times ) .
Technique: Browning meat
Browning meat
technical View
1:06 minutes
Remove chicken from the pan, add the reserved vegetables to the same pan and brown. Add wine and cook until liquid is reduced by half in volume
.
Place the chicken on top and pour over enough stock to cover almost the chicken. Bring to boil.
Cover with a cartridge ( a cover with parchment paper placed directly on the ingredients ) and bake for 35 minutes. Remove from heat and set aside.
For the parsley puree in a food processor mix curly parsley with 2 ½ liters / 4 ½ liters of water.
Put a colander in a large bowl. Line the colander with a muslin cloth and add ice. You need to the next step .
In a large heavy saucepan , heat the water parsley , still beating. When the temperature reaches about 80C/176F chlorophyll to separate from water. At this point, pour into colander lined with cheesecloth and let it drain for an hour, until thick mashed parsley is left in the muslin. Scrape it off reserve and mash .
Place the potatoes in salted water and cook until tender.
Meanwhile , drain the cooked coq au using a colander placed over a large pot or bowl wine. Set aside the chicken pieces . Strain the sauce through a sieve lined with muslin and end back on the fire to cook until the liquid is reduced by half in volume. Add the chicken to the sauce and keep warm until ready to serve .
For the parsley puree , drain the potatoes and push them through a ricer potatoes twice. Place the puree in a clean saucepan set over low heat . Add butter and stir until butter is melted and incorporated into the potatoes. Add milk and mix. Now add the parsley puree and mix.
To make the filling, heat the olive oil in a small saucepan. Add onions and fry until browned. Add the pancetta and fry until crisp and golden . Add mushrooms , broth and butter. Cook until the stock has reduced to a thick sauce. Finish with chopped parsley and set aside until ready to serve .
To serve, place puree in a heap or a large dollop on each plate . Make a large well in the wash and fill with sauce coq au vin . Add a few chicken pieces and add the filling.
For coq au vin
1 large chicken, jointed into 12 pieces
1 bottle of red wine, preferably merlot , syrah or burgundy
1 carrot, finely chopped
½ leek, finely chopped
1 small onion, very finely chopped
1 stalk celery, finely chopped
1 bay leaf
4 sprigs of thyme
1 teaspoon peppercorns
salt and freshly ground black pepper
500ml/18fl oz brown chicken
For the parsley puree
3 bunches of curly parsley, leaves picked
200g/7oz ice
3 potatoes , peeled and chopped into pieces
Butter 150g / 5 ½ oz
100ml / 3 ½ fl oz of milk
For garnish
1 tablespoon olive oil
Button 100g / 3 ½ oz onions ( preferably red )
100g / 3 ½ oz pancetta , diced ½ cm
Button 150g / 5 ½ oz mushrooms, stems removed
150ml / 5 ½ oz chicken broth
25g/1oz unsalted butter
½ bunch parsley , finely chopped
Method of preparation
Place chicken pieces , red wine , vegetables , bay leaf, thyme and pepper in a large bowl and glass of marinade in the fridge for 12 hours.
Preheat the oven to 180C/350F/Gas 4.
Remove chicken from wine , dry wine pass through a sieve and reserve vegetables.
Season the chicken pieces with salt and freshly ground black pepper . In a large heavy saucepan or casserole dish put fry the meat over high heat until browned all over ( you may need to do several times ) .
Technique: Browning meat
Browning meat
technical View
1:06 minutes
Remove chicken from the pan, add the reserved vegetables to the same pan and brown. Add wine and cook until liquid is reduced by half in volume
.
Place the chicken on top and pour over enough stock to cover almost the chicken. Bring to boil.
Cover with a cartridge ( a cover with parchment paper placed directly on the ingredients ) and bake for 35 minutes. Remove from heat and set aside.
For the parsley puree in a food processor mix curly parsley with 2 ½ liters / 4 ½ liters of water.
Put a colander in a large bowl. Line the colander with a muslin cloth and add ice. You need to the next step .
In a large heavy saucepan , heat the water parsley , still beating. When the temperature reaches about 80C/176F chlorophyll to separate from water. At this point, pour into colander lined with cheesecloth and let it drain for an hour, until thick mashed parsley is left in the muslin. Scrape it off reserve and mash .
Place the potatoes in salted water and cook until tender.
Meanwhile , drain the cooked coq au using a colander placed over a large pot or bowl wine. Set aside the chicken pieces . Strain the sauce through a sieve lined with muslin and end back on the fire to cook until the liquid is reduced by half in volume. Add the chicken to the sauce and keep warm until ready to serve .
For the parsley puree , drain the potatoes and push them through a ricer potatoes twice. Place the puree in a clean saucepan set over low heat . Add butter and stir until butter is melted and incorporated into the potatoes. Add milk and mix. Now add the parsley puree and mix.
To make the filling, heat the olive oil in a small saucepan. Add onions and fry until browned. Add the pancetta and fry until crisp and golden . Add mushrooms , broth and butter. Cook until the stock has reduced to a thick sauce. Finish with chopped parsley and set aside until ready to serve .
To serve, place puree in a heap or a large dollop on each plate . Make a large well in the wash and fill with sauce coq au vin . Add a few chicken pieces and add the filling.
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