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Coq au vin - ma facon
prepare 2 days ahead
Ingredients
| 1 | roasting chicken, cut in 4 pieces |
| 3 | carrot(s) |
| 2 | shallot(s) |
| 1 | green onion(s) |
| 1 | ginger (walnut size) |
| 4 clove(s) | garlic |
| 150 g | lardon |
| 750 ml | wine, red, (Burgundy, e.g. Passetoutgrain) |
| 50 ml | schnapps (marc) |
| 3 | clove(s) |
| 3 | juniper berry/juniper berries |
| 1/2 tsp | coriander |
| 1/2 tsp | pepper, ground (black pepper and Sechuan pepper) |
| 2 | thyme sprig(s), finely chopped |
| 2 | rosemary sprig(s), finely chopped |
| 2 | bay leave(s) |
| 150 ml | chicken broth |
| olive oil | |
| clarified butter | |
| flour | |
| cocoa powder | |
| 100 g | ceps, sliced |
| sea salt |
Method
Preparation time: ca. 1 hr / Grade of difficulty: tricky / Calories per portion: n/a
Finely chop carrots, onions, ginger and garlic, grind all spices in a mortar.
Add chicken parts, chopped vegetables and spices in a bowl, cover with the wine and schnapps and marinate for 48 hours.
To start the preparation, remove chicken parts from the marinade, dry them, sprinkle chicken with a little flour, heat oil and butter in a pan and cook the chicken parts, browning from all sides, then remove them from pan.
Give marinade through a sieve and keep liquid and vegetables separately.
Fry half of the bacon in the pan until crisp, then add the marinated vegetables and chopped thym and rosemary and brown everything smoothly.
Now add chicken parts and cover with the marinade and chicken broth, braise for about an hour at medium heat. Then remove chicken parts from the pan (be careful, they tend to already fall apart!!)and filter the brew through a sieve; dispose of solid parts.
Now fry butter in a pan, add the remaining lards and fry until crisp, add the ceps and stir flour and cocoa powder into the mixture, add chicken meat, fill up with the brew and braise for another 15 minutes. Taste and add some sea salt if necessary.
Serve with baguette (nothing is better to soak up the sauce)
Wine recommendation: red Burgundy wine (Côtes de Nuits) or Pinot Noir
Add chicken parts, chopped vegetables and spices in a bowl, cover with the wine and schnapps and marinate for 48 hours.
To start the preparation, remove chicken parts from the marinade, dry them, sprinkle chicken with a little flour, heat oil and butter in a pan and cook the chicken parts, browning from all sides, then remove them from pan.
Give marinade through a sieve and keep liquid and vegetables separately.
Fry half of the bacon in the pan until crisp, then add the marinated vegetables and chopped thym and rosemary and brown everything smoothly.
Now add chicken parts and cover with the marinade and chicken broth, braise for about an hour at medium heat. Then remove chicken parts from the pan (be careful, they tend to already fall apart!!)and filter the brew through a sieve; dispose of solid parts.
Now fry butter in a pan, add the remaining lards and fry until crisp, add the ceps and stir flour and cocoa powder into the mixture, add chicken meat, fill up with the brew and braise for another 15 minutes. Taste and add some sea salt if necessary.
Serve with baguette (nothing is better to soak up the sauce)
Wine recommendation: red Burgundy wine (Côtes de Nuits) or Pinot Noir
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