Coq Au Vin Recipe

Prepare the chicken: pat the chicken pieces dry with paper towels. Place in a large non-reactive bowl or container.

Make the marinade: combine the red wine, carrot, chopped onion, celery, crushed garlic, bay leaves, thyme, peppercorns and 1 tsp sea salt in a bowl or measuring jug.

Marinate: pour the wine mixture over the chicken so pieces are submerged. Cover and refrigerate for at least 4 hours or preferably overnight to deepen flavor.

Remove the chicken from the marinade: strain the marinade into a bowl, reserving solids and liquid separately. Pat chicken dry and reserve the marinade liquid. Strain and reserve vegetables and herbs for later use.

Brown the bacon

In a large, heavy Dutch oven or deep sauté pan over medium heat, add the sliced bacon lardons. Cook until fat renders and bacon is crisped but not hard, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate, leaving the fat in the pan.

Sear the chicken

Increase heat to medium-high. Add 1 tbs olive oil if needed. Season the chicken lightly with salt and pepper. Working in batches if necessary, brown the chicken pieces skin-side down in the bacon fat about 4–5 minutes per side until golden. Transfer browned pieces to a plate.

Sauté shallots and mushrooms

Lower heat to medium. Add 1 tbs butter and the shallots to the pan and cook until edges start to color, about 3 minutes. Remove shallots and set aside with bacon. Add remaining 1 tbs butter and 1 tbs olive oil; add mushrooms and sauté until golden and any released liquid evaporates, about 6–8 minutes. Remove mushrooms and set aside.

Build the sauce

If pan has excessive fond, deglaze with 100 ml of the reserved marinade liquid, scraping up brown bits. Sprinkle 3 tbs flour over the pan, stir and cook 1 minute to remove raw flour taste. Stir in tomato paste and cook 30 seconds. Gradually pour in the reserved wine marinade and 500 ml chicken stock while whisking to avoid lumps until a smooth sauce forms.

Return ingredients to the pot: add back the browned chicken, reserved bacon, shallots, mushrooms, and reserved aromatics (bay/thyme). Bring to a gentle simmer.

Simmer gently: cover partly and simmer on low for 45–60 minutes until chicken is tender and internal temperature reaches 75°C (165°F). Alternatively, transfer covered Dutch oven to a 160°C (320°F) oven and cook 45–60 minutes.

Finish the sauce: remove chicken and keep warm. Skim excess fat from the surface of the sauce if desired. Place pot over medium heat and simmer to reduce the sauce slightly if thin. Taste and adjust seasoning with salt and pepper. Optionally stir in 1 tbs cold butter to enrich the sauce and give shine.

Add garnishes: stir in chopped parsley and sliced spring onions. Spoon over the chicken pieces. Add sliced cornichons if using for bright acidity.

Cook the potatoes: place potato chunks in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until very tender, about 15–20 minutes depending on size.

Drain and steam-dry: drain potatoes well and return to the hot pot for a minute to let excess moisture evaporate.

Mash and purée: pass the potatoes through a ricer or potato mill for the smoothest texture. Alternatively, mash thoroughly with a sturdy masher. Heat the milk/cream and butter together until butter melts and mixture is warm. Gradually stir warm milk-butter into the mashed potatoes until you reach a silky, spoonable consistency. Season with 1 tsp salt and 1/2 tsp pepper, taste and adjust.

Finish: transfer pomme purée to a warm serving dish, drizzle with 1 tsp olive oil if desired and keep warm until plating.