Cooked - Coq Au Vin

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Coq Au Vin

5.0

Duck fat or butter: 4 tbsp

Celery sticks: 2, quartered

Onion: 1, chopped

Carrots: 2, chopped

Garlic cloves: 4, finely grated

Plain flour: 4 tbsp

Whole large chicken: 1, jointed into 8 pieces, skin on bone in

Smoked streaky bacon: 250g/9oz, cut into 1cm/½in lardons

Button mushrooms: 250g/9oz, halved if too large

Shallots: 200g/7oz, halved

Brandy: 2 tbsp

Bay leaf: 3

Fresh thyme: ½ bunch

White wine: 750ml bottle

Chicken stock: 500ml/18fl oz, good-quality

Cornflour: 2 tsp (optional)

Fresh flatleaf parsley: ½ bunch, leaves chopped

Table salt: ½ tsp

Freshly ground black pepper: ½ tsp

Carrots: 500g/1lb 2oz, heritage if possible, halved lengthways

Cumin seeds: 1 tsp, toasted

Olive oil: 2 tbsp

Honey: 2 tbsp

Dijon mustard: 1 tsp

White wine vinegar: 1 tbsp

Extra virgin olive oil: 50ml/2fl oz

Hazelnuts: 20g/¾oz

Crème fraîche: 200g/7oz

Fresh chopped mixed soft herbs: handful (such as mint, chives, parsley or oregano)

Sea salt and freshly ground black pepper: to taste

Preheat the oven to 180C/160C Fan/Gas 4.
In a large frying pan, sauté celery, onion, and carrots in 2 tbsp duck fat for 10 minutes.
Add garlic and fry for 1-2 minutes more. Transfer to a casserole dish.
Dust chicken pieces with seasoned flour.
Brown chicken in remaining duck fat, then add to casserole dish.
Fry bacon, mushrooms, and shallots until browned, then add to casserole.
Deglaze pan with brandy and pour over ingredients in casserole.
Add wine, herbs, and bring to a boil. Simmer for 15 minutes.
Add chicken stock and simmer for another 15 minutes.
Cover and bake for 40-50 minutes until chicken is cooked through.
Optional: Thicken sauce with cornflour mixture if desired.
Stir in parsley before serving.
Preheat oven to 200C/180C Fan/Gas 6.
Toss carrots with cumin seeds, olive oil, and honey on a baking tray.
Roast for 30 minutes, turning occasionally.
Make dressing by mixing mustard, vinegar, and extra virgin olive oil.
Toast and chop hazelnuts.
Spread crème fraîche on a platter and top with roasted carrots.
Drizzle with dressing and sprinkle with hazelnuts and herbs.
Serve alongside the coq au vin.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stew

Cuisine🇫🇷French

Occasions🍽️Dinner Party🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 2h

Created 99 weeks ago

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