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Coq Au Vin by Raymond Blanc

Cook at Home

Coq au vin is a quick and easy chicken recipe to cook at home from all the family. It embodies the true spirit of French cuisine – a delicious rustic dish that gathers everyone around the table to enjoy hearty food and a good glass of red wine. Legend traces this dish as far back as Julius Caesar. The classic version of the dish calls for red wine, specifically Burgundy, but different areas of France have their own versions; for example, coq au vin jaune (Jura), coq au Riesling (Alsace), and coq au Champagne.

Raymond Blanc
Serves

4

Prep Time

60 mins

Cooking Time

60 mins

Ingredients

For the chicken

  • 15kg organic or free range chicken, cut into 10 pieces (you could ask your butcher to do this)
  • 1 heaped tbsp plain flour
  • 2tbsp olive oil
  • Sea salt and freshly ground black pepper

For the marinade

  • 1 litre of full-bodied red wine, such as Shiraz or Cabernet Sauvignon
  • 3 medium carrots, cut into slanted slices 1cm (1/2 inch) thick
  • 2 celery sticks, cut into slices 1cm (1/2 inch) thick
  • 20 baby onions, peeled but left whole
  • 1tsp of black ppercorns, crushed
  • 1 bouquet garni (parsley stalks, 2 bay leaves and 6 sprigs of thyme, tied together)

For the garnish

  • 1tbsp olive oil
  • 200g of smoked streaky bacon, rind removed, diced
  • 400g of small button mushrooms, trimmed
  • 1tbsp of chopped, fresh, flat-leaf parsley

Method

  • Bring the red wine to the boil and reduce it by a third, to remove the alcohol and concentrate the colour and flavour.
  • Leave it to cool.
  • In a bowl, mix the chicken pieces, carrots, celery, baby onions, peppercorns and bouquet garni together and pour the cooled red wine over them.
  • Cover with cling film, refrigerate and leave to marinate for 24 hours.
  • Place a colander over a large bowl and put the chicken mixture in it to drain off the marinade.
  • Leave for a minimum of 1 hour to remove excess liquid.
  • Separate the chicken, vegetables and herbs, and pat dry with kitchen paper.
  • Season the chicken with 4 pinches of salt and 4 pinches of freshly ground black pepper. Reserve the liquid.
  • Pre-heat the oven to 200°C/ 400°C/ Gas Mark 6.
  • Sprinkle the flour on a baking tray and cook in the oven for 8-10 minutes, until it is very lightly coloured. Set aside.
  • Reduce the oven temperature to 150°C/ 300°F / Gas Mark 2.
  • On a high heat, in a large, heavy-based casserole dish, heat the olive oil and colour the chicken pieces in it for 5-7 minutes on each side. With a slotted spoon, transfer the chicken to a plate and set aside.
  • Add the drained vegetables and herbs to the casserole.
  • Lower the heat to a medium high and cook for 5 minutes, until lightly coloured.
  • Spoon out most of the fat from the casserole, add the toasted flour and stir into the vegetables for a few seconds.
  • On a medium heat, whisk in the wine marinade little by little: this will create a sauce and prevent any lumps from forming.
  • Bring to the boil and skim and impurities from the surface. The wine marinade will be slightly thickened and have the consistency of a light sauce.
  • Add the chicken pieces and return to the boil. Cover with a lid and cook in the pre-heated oven for 30 minutes.
  • Over a medium heat, in a medium non-stick frying pan, heat the olive oil and cook the diced bacon in it for 30 seconds.
  • Add the button mushrooms and cook for a further 4 minutes. Season to taste with sea salt and pepper.
  • Mix the diced bacon and button mushrooms into the coq au vin.
  • Sprinkle the parsley and serve piping hot, straight from the casserole.

Extract from www.raymondblanc.com

Belmond Le Manoir Aux Quat’Saisons, Church Road, Great Milton, Oxfordshire, OX44 7PD

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