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Explore Coq au Vin Recipe - Classical French Cookery with 1,815,413 views, 60,692 likes, and 2,154 comments. Experience the impact of this video content that has captured audience attention.

I've seen this recipe done a thousand times online, and I don't think one has done it the right way in my opinion. This could be the greatest one pot wonder ever created, the French really knew what they were doing with this. Its generous, deep, and intensely satisfying. Coq au Vin 1 large, 1.5kg chicken 1ltr good quality chicken stock Half a bottle of burgundian red wine 1 carrot, diced 1 onion, diced 1 leek, diced 1 bulb garlic, split 10 peppercorns Thyme - Flour, seasoned with salt and black pepper - 20 button mushrooms, stalks trimmed 20 silver skin pearl onions, soaked in boiling water, then peeled 100g Alsace/ventreche bacon Thyme Flat leaf parsley Salt - Break the chicken down into 13 pieces cut for sauté. Marinate the chicken overnight in red wine along with the diced vegetables, peppercorns and thyme. Drain the chicken from the red wine and reserve the liquid/vegetables. Heat a wide based pan, add a layer of olive oil and begin to colour the onions and bacon – allow to bacon to render and colour quite fast. You are looking for good caramelisation over the whole pan. Remove the onions/bacon from the pan and colour the ‘coeur croquants’ or heart shaped croutons to an even golden brown. Drain the croutons well. Return onions/bacon back to the pan along with any residual fat and add the mushrooms, turn up the heat and colour the mushrooms well. Turn off the pan, this is very important as it allow all of the residual fond on the pan to release and cook back into the vegetables. Turn the heat back on and heat well. Remove vegetables from the pan. Flour the chicken. Add a layer of olive oil the pan and sear the floured chicken well on all sides. Remove the chicken, add the drained marinating vegetables and colour well, add the red wine and reduce to a dry glace. This is important for intensity of flavour. Add brown chicken stock just under halfway. Add the chicken back to the pan and cover with a cartouche. Cook in a 160c oven for 1 hour. Remove from the oven and allow the chicken to rest for 1 hour. Remove the chicken from the pan, pass the contents of the pan through a colander/sieve and reduce the sauce by 2/3rds. Add the ‘grand mere’ garnish back to the pan – (onions, bacon and mushrooms.) Reheat the chicken slightly in the sauce and finish with lots of finely cut parsley. Serve alongside creamed potatoes. Creamed Potatoes 1kg ratte potatoes 1ltr double cream 250g butter Maldon salt Peel the potatoes very well and wash. Cover the potatoes in cold seasoned water and bring to a simmer. Place the cream/butter on the stove to reduce by 2/3rds, not too quickly as itll catch and caramelise. Cook the potatoes for 15/20 minutes near the back of the stove to make sure they retain their shape. Working quickly, pass the potatoes through a tamis twice. In a wide pan, heat the potato for ¾ minutes, add the cream in 2/3 stages working the potato well. Adding the dairy bit by bit. If the potato splits away from the cream, then bring back with a little cold milk. Seasoning needs to be spot on when cooking the potato so you don’t have to finish with much salt. Pepper Cannon: https://mannkitchen.co.uk/?ref=ADAMBYATT Pans - Hestan Use code ADAMBYATT15 for 15% off - They’re the only pans I would recommend whole heartedly.

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