The Ultimate Coq au Vin

Name: The Ultimate Coq au Vin
Prep time: 3 h
Cook time: 2 h
Total time: 5 h
Yield: 6-8
Cuisine: french
Ingredients: FOR THE MARINADE||1 ½ litres red wine||30g fresh thyme||2 bay leaves||6 sticks celery, sliced||4 carrots, peeled and sliced||2 onions, peeled and diced||4 cloves garlic, peeled; FOR THE COQ AU VIN||16 free-range chicken pieces, (8 thighs, 8 drumsticks)||200g pancetta, cut into lardons (or bacon)||Olive oil||20 baby onions, peeled and halved, root reserved||Salt and pepper, to season||150ml port||20ml sherry vinegar||150ml brandy||2x 250g punnets of baby portabellini mushrooms||1 litre beef stock||10g parsley

DIFFICULTY

Average Average

PREP TIME

Over 2 Hrs. Over 2 Hrs.

COOK TIME

Under 2 Hrs. Under 2 Hrs.

SERVES

6-8 6-8

Full of deep, nuanced flavours, this classic French chicken is a winning recipe for when you are trying to impress a crowd.

Main INGREDIENTS

Meat

Ingredients

Method

Ingredients

FOR THE MARINADE

1 ½ litres red wine
30g fresh thyme
2 bay leaves
6 sticks celery, sliced
4 carrots, peeled and sliced
2 onions, peeled and diced
4 cloves garlic, peeled

FOR THE COQ AU VIN

16 free-range chicken pieces, (8 thighs, 8 drumsticks)
200g pancetta, cut into lardons (or bacon)
Olive oil
20 baby onions, peeled and halved, root reserved
Salt and pepper, to season
150ml port
20ml sherry vinegar
150ml brandy
2x 250g punnets of baby portabellini mushrooms
1 litre beef stock
10g parsley

Method
1
2

To make the marinade, place all the ingredients into a saucepan over medium heat, and reduce by half. Set aside to cool.
3

Place the chicken and pancetta into a bowl and cover with the cooled marinade. Allow to marinate, covered, overnight. Ensure that it is submerged.
4

Preheat the oven to 180°C. Remove the chicken and pancetta from the marinade, dry off with a paper towel and season well. Strain the marinade and discard the vegetables.
5

Heat a 31cm Signature Oval Casserole with olive oil and sauté the pancetta until golden. Set aside. Seal the chicken in the same casserole. Remove from the casserole and set aside. Caramelize the onions until golden, and season with salt and pepper in the same casserole.
6

Deglaze the casserole with the port, sherry vinegar and the brandy. Once evaporated, add the reserved marinade, and reduce it by two thirds. In a frying pan, sauté the mushrooms, and set them aside. Avoid overcrowding the pan with the mushrooms to prevent them from steaming.
7

Add the onions to the reduced cooking liquid in the casserole along with the chicken, pancetta, and mushrooms. Add the stock to the casserole and place over medium heat until it comes to a simmer. Place in the oven to cook with the lid on for 1 hour 30 minutes until the chicken is tender and falling off the bone.
8

Once the chicken is cooked, remove the pieces from the liquid and the lardons. Place the casserole on medium-high heat and reduce until the sauce has thickened. Return the chicken to the sauce along with the lardons, mushrooms and chopped parsley. Delicious served with creamy mashed potato or polenta.

Tools for perfection

RECIPE

Classic Fondue

WE USED

Cast Iron Fondue Set Mode

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RECIPE

Cassoulet

Cassoulet is typical French 'comfort food,' but it’s more of a concept than an actual recipe. The dish always contains beans and salted pork or bacon, but beyond that, each cook gives the dish their own personal touch. For example, it could include local sausages or confit of duck, pork, partridge, or goose. We’ve put together what we believe is the perfect combination, and we’re sure it will be a hit regardless of who tastes it.

WE USED

Cast Iron Shallow Casserole

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