Traditional Coq au Vin
Ingredients
- 1.5 kgChicken thigh (cut into pieces)
- 750 mlRed wine (full-bodied like Burgundy)
- 200 gSmoked lardons (in matchsticks)
- 250 gButton mushroom (quartered)
- 2 pcYellow onion (sliced)
- 2 pcCarrot (in thick slices)
- 2 pcGarlic (crushed)
- 30 gWheat flour (for dusting)
- 50 gUnsalted butter (cold, for the sauce finish)
- 1 pcBouquet garni
- 250 mlVeal stock concentrate
- 50 mlCognac
Method
Tender chicken pieces falling off the bone, coated in a dark, glossy red wine sauce. The smoky aroma of bacon and sweetness of carrots infuse a velvety sauce that perfectly coats the spoon.
- 1
In a cast iron pot, brown the smoked bacon lardons and quartered mushrooms. Once they are golden and the fat has rendered, remove and set aside.
- 2
In the same fat, sear the chicken pieces over high heat. The skin must be well-colored and crispy. Remove the meat.
- 3
Add onions and carrots. Sweat them without too much browning. Add crushed garlic and flambé with cognac (if available).
- 4
Return chicken to the pot. Dust with flour and stir to cook the flour for one minute. Pour in the red wine and veal stock. Scrape the browned bits from the bottom. Add the bouquet garni.
- 5
Cover and simmer on low heat for 1.5 hours. By the end, the sauce should be reduced and coat the meat. Add the reserved bacon and mushrooms. Adjust seasoning and whisk in butter to make the sauce shine.
Frequently asked questions
How do you get this dish right?
- Don't skip the dusting (singeage): the flour must cook slightly with the fat before adding liquid to avoid a raw flour taste.
- The dish is even better the next day as the sauce becomes richer after resting.
- If the sauce is too thin at the end, remove the meat and reduce over high heat until syrupy.
How long does this dish keep?
Keep for up to 3 days in the refrigerator in an airtight container. Reheat gently while covered.
