Coq au vin

Name: Coq au vin
Prep time: 50 min
Cook time: 2 h
Total time: 2 h 50 min
Yield: Serves 6–8
Cuisine: French
Ingredients: 1 clove garlic; 4 slices bread, crusts removed; 200 g (6½ oz) pearl onions; 1 carrot, chopped; 1 onion, chopped; 10 peppercorns; 3 kg (6 lb) chicken pieces; 20 g (¾ oz) caster sugar; 185 g (6 oz) smoked streaky bacon; 30 ml (1 fl oz) red wine vinegar; 150 ml (5 fl oz) clarified butter or oil; 45 g (1½ oz) plain flour; 800 ml (26 fl oz) chicken stock; 50 ml (1¾ fl oz) Cognac; bouquet garni; 1 clove; 2 litres red wine; clarified butter or oil, for cooking; 5 juniper berries; 1 tablespoon chopped fresh parsley; 150 g (5 oz) button mushrooms; 20 g (¾ oz) unsalted butter

Preparation info

Serves
6–8

Difficulty
Complex
Ready in
3 hr

Appears in

Chicken

By Le Cordon Bleu

Published 1997

About

The long list of ingredients is not as daunting as it appears. The chicken is marinated overnight in wine, vegetables and herbs to tenderise and flavour it, and the dish can quickly be put together the next day. This traditional recipe originated in the Burgundy region, famous for its fine red wines.

Ingredients

Marinade

1 onion, chopped
1 carrot, chopped
5 juniper berries

Europe
France
Main course
Burgundy
Mediterranean

Method

To make the marinade, place all the ingredients into a large non-metallic bowl. Add the chicken pieces, cover and leave overnight in the refrigerator.
Remove the chicken and dry with paper towels. Strain the marinade and reserve the vegetables and herbs separately from the liquid. Preheat the oven to moderately hot