Coq au Vin Recipe
The classic French Coq au vin is a hearty stew of chicken braised in wine. Typically a red Burgundy wine is used and the dish therefore also works exceptionally well with our Burgundy-inspired Culinaria Pinot Noir!
Red wine marinade
750 ml Leopard’s Leap Culinaria Pinot Noir
3 sprigs of thyme
1 bay leaf
5 parsley stalks
1 celery stick, chopped
1 carrot, peeled and chopped
1 onion, peeled and chopped
3 garlic cloves, peeled and crushed
1,5 kg free-range chicken
Salt and black pepper
Olive oil
100 g thick-cut bacon, cut into lardons
10 small shallots, peeled
(or 3 red onions, peeled halved)
Butter
250 g button mushrooms
2 cloves of garlic, peeled
60 ml Cognac (Brandy)
300 ml brown chicken stock
Thyme
Flour
Garnish
50 g bacon
100 g forest mushrooms
Parley leaves, roughly chopped
Pour the wine into a heavy-based sauce-pot. Add the thyme, bay leaf, parsley, celery, carrot, onion, garlic and cook over medium heat until it has reduced by half. Remove from the heat and allow to cool.
Joint the chicken into 8 portions, place in a large bowl. Pour the red wine marinade over and take care to evenly coat the chicken. Cover and place in the fridge to marinate overnight.
Preheat the oven to 180 °C.
Strain the wine and reserve for later use, set the chicken aside. Discard the vegetables and herbs. Dry the chicken on kitchen paper and season with salt and black pepper.
Heat olive oil in a cast-iron casserole, seal the chicken pieces on both sides until golden brown, remove and set aside. Sauté the bacon until crispy and golden brown, drain on kitchen paper.
Sauté the shallots in butter and olive oil, add the mushrooms and garlic and cook until golden. Drain any excess fat and deglaze the casserole with Cognac, add the chicken pieces, bacon, red wine marinade, stock and thyme. Cover and place in the oven, cook for an hour or until tender.
If the sauce is not thick enough, drain off into a saucepot. Thicken with a paste made of a small amount of flour and some of the red wine sauce. Return the sauce to the casserole.
Garnish with crispy bacon, sautéed forest mushrooms and parsley.
Serve with the 2016 Culinaria Pinot Noir.
The classic French Coq au vin is a hearty stew of chicken braised in wine. Typically a red Burgundy wine is used and the dish therefore also works exceptionally well with our Burgundy-inspired Culinaria Pinot Noir!
Red wine marinade
750 ml Leopard’s Leap Culinaria Pinot Noir
3 sprigs of thyme
1 bay leaf
5 parsley stalks
1 celery stick, chopped
1 carrot, peeled and chopped
1 onion, peeled and chopped
3 garlic cloves, peeled and crushed
1,5 kg free-range chicken
Salt and black pepper
Olive oil
100 g thick-cut bacon, cut into lardons
10 small shallots, peeled
(or 3 red onions, peeled halved)
Butter
250 g button mushrooms
2 cloves of garlic, peeled
60 ml Cognac (Brandy)
300 ml brown chicken stock
Thyme
Flour
Garnish
50 g bacon
100 g forest mushrooms
Parley leaves, roughly chopped
Pour the wine into a heavy-based sauce-pot. Add the thyme, bay leaf, parsley, celery, carrot, onion, garlic and cook over medium heat until it has reduced by half. Remove from the heat and allow to cool.
Joint the chicken into 8 portions, place in a large bowl. Pour the red wine marinade over and take care to evenly coat the chicken. Cover and place in the fridge to marinate overnight.
Preheat the oven to 180 °C.
Strain the wine and reserve for later use, set the chicken aside. Discard the vegetables and herbs. Dry the chicken on kitchen paper and season with salt and black pepper.
Heat olive oil in a cast-iron casserole, seal the chicken pieces on both sides until golden brown, remove and set aside. Sauté the bacon until crispy and golden brown, drain on kitchen paper.
Sauté the shallots in butter and olive oil, add the mushrooms and garlic and cook until golden. Drain any excess fat and deglaze the casserole with Cognac, add the chicken pieces, bacon, red wine marinade, stock and thyme. Cover and place in the oven, cook for an hour or until tender.
If the sauce is not thick enough, drain off into a saucepot. Thicken with a paste made of a small amount of flour and some of the red wine sauce. Return the sauce to the casserole.
Garnish with crispy bacon, sautéed forest mushrooms and parsley.
Serve with the 2016 Culinaria Pinot Noir.
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