Coq au Vin

Method

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1. Marinate the chicken pieces in the wine with the garlic and bouquet garni, covered, in the fridge for 6 hours or overnight.

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2. Lift the chicken out and pat every piece thoroughly dry. Reserve the marinade. Season the chicken well.

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3. Render the lardons in a casserole until crisp, remove, then brown the chicken skin-side down in the fat for 6 minutes until deep gold. Turn, brown 3 minutes more, and remove.

   Mark done Start 6 min timer

4. Pour off all but 2 tablespoons of fat. Add the flour and cook 2 minutes, then the tomato purée for 1 minute.

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5. Add the brandy and let it bubble away, then pour in the reserved marinade and stock, whisking smooth. Simmer 5 minutes.

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6. Return the leg and thigh pieces with the lardons. Cover and cook at 160°C / 320°F for 40 minutes.

   Mark done Start 40 min timer

7. Add the breast pieces and cook a further 20 minutes, until everything reaches 74°C at the thickest point.

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8. Meanwhile, brown the pearl onions and mushrooms hard in the butter in a separate pan until glazed and caramelised.

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9. Lift out the chicken, reduce the sauce for 10 minutes until it coats a spoon, then return everything with the garnish. Scatter with parsley and serve.

   Mark done Start 10 min timer

Chef’s Tips

• A whole jointed chicken beats pre-cut portions — the carcass and wing tips can go into the pot for extra body.
• Do not skip drying the chicken after marinating. Wet skin steams instead of browning.
• A teaspoon of red wine vinegar at the end will lift a sauce that tastes flat.

Pairing Suggestions

• A village-level Burgundy or a Beaujolais Villages
• Boiled new potatoes or buttered tagliatelle
• Tarte Tatin to finish

Storage & Reheating

Keeps 3 days refrigerated and freezes for 2 months. Reheat gently below a simmer; boiling will dry the breast meat.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.