Coq au Vin
Coq au Vin
Cooking Mode:
Combi
Steam:
50% Max
Equipment
- Large Mixing Bowl
- Chef’s Knife
- Large Casserole Dish
- Wooden Spoon
- Large Flat Tray
- Small Saucepan
- Strainer
Ingredients
Ingredients- 1 Whole Chicken
- 1 Bottle of Red Wine
- 3 Diced Shallots
- 1 Diced Carrot
- 2 Diced Celery Sticks and Celery Leaves
- 4 Bay Leaves
- 6 Sprigs of Thyme
- 2gm Peppercorns
- 3 Diced Middle Bacon Rashers
- 4 Whole Shallots
- 12 Button Mushrooms
- Parsley
- Salt
- Plain Flour
- Ground White Pepper
- Olive Oil
METHOD
In a large mixing bowl place diced vegetables, bay leaf, peppercorns, thyme and wine
Remove the backbone and ribs from the chicken, cut the chicken into 8 portions and place in the wine mix
Cover and marinate for 24 hours
The following day strain the wine into a pot and place over medium heat and bring to the boil
Put a large casserole dish on the stove over medium heat
Remove the chicken from the vegetables and pat dry with paper towel
Place some flour on a tray and season with salt and pepper and lightly coat each chicken piece with the flour
Pour a little olive oil in the casserole dish and seal the chicken until brown on both sides and set aside
Add diced bacon and saute´ for 2 mins then add whole shallots and the reserved vegetables and cook for a further 3-4 mins Add the wine and the chicken and place in a pre-heated oven combi mode 145 degrees for 30 mins
After 30 mins remove from the oven and stir in button mushrooms, return to the oven for a further 15 mins Remove from the oven sprinkle over chopped parsley and serve immediately
Remove the backbone and ribs from the chicken, cut the chicken into 8 portions and place in the wine mix
Cover and marinate for 24 hours
The following day strain the wine into a pot and place over medium heat and bring to the boil
Put a large casserole dish on the stove over medium heat
Remove the chicken from the vegetables and pat dry with paper towel
Place some flour on a tray and season with salt and pepper and lightly coat each chicken piece with the flour
Pour a little olive oil in the casserole dish and seal the chicken until brown on both sides and set aside
Add diced bacon and saute´ for 2 mins then add whole shallots and the reserved vegetables and cook for a further 3-4 mins Add the wine and the chicken and place in a pre-heated oven combi mode 145 degrees for 30 mins
After 30 mins remove from the oven and stir in button mushrooms, return to the oven for a further 15 mins Remove from the oven sprinkle over chopped parsley and serve immediately
HINTS & TIPS
Should you not wish to break down your own chicken ask your butcher to do it for you or just use chicken marylands Leaving the bones in the chicken give the dish more flavour
Traditionally this is served with fresh pasta tossed with parsley and olive oil, it’s also great with mash potatoes
Traditionally this is served with fresh pasta tossed with parsley and olive oil, it’s also great with mash potatoes
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