Burgundy Braised Chicken with Wine — Coq au Vin
The Burgundian showpiece, chicken slow-braised in red wine with lardons, pearl onions and mushrooms.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Joint chicken into 8 pieces. Combine chicken, wine, half the brown onion, garlic, bay leaf and thyme in a bowl; marinate 4 hours or overnight. Peel pearl onions, halve mushrooms, dice remaining brown onion and carrot, crush garlic, chop parsley. Halve new potatoes, cut carrots into 2cm rounds.
Sear
Heat oil in a heavy casserole over medium heat. Render lardons 3–4 minutes until crisp; remove and reserve. Raise heat, brown chicken in batches 4–5 minutes per batch until deep golden; transfer to a plate.
Build 1
Add remaining brown onion and diced carrot to the casserole; sauté 4 minutes until soft. Off heat, add cognac, return to flame and reduce 20 seconds. Stir in tomato paste and flour, cook 1 minute.
Braise
Pour reserved marinade into the casserole and scrape the base clean. Return chicken and lardons, add stock, bring to a gentle simmer. Cover and braise on low heat or 160°C oven 35–40 minutes until chicken is tender. While chicken braises, melt 12g butter in a pan, sauté pearl onions 6–7 minutes until golden, add mushrooms and cook 4 minutes more.
Build 2
Fold pearl onions and mushrooms into the casserole; simmer uncovered 12 minutes until sauce is glossy. Whisk remaining 13g butter into sauce off heat. Boil new potatoes 12–15 minutes until tender, drain, toss with butter, 1 tbsp parsley and salt. Simmer carrots with butter, sugar and salt in 75ml water, covered 8 minutes, then uncovered 4 minutes until glazed.
Plate
Scatter remaining parsley over the coq au vin and serve with parsleyed new potatoes and buttered glazed carrots alongside.
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