Coq au Vin
Cook Time 🍳
Yes!!! It is here! The delicious Coq Au Vin! Imagine the smells of braised chicken, seared mushrooms and red wine wafting through your kitchen. The pure joy that comes from everytime you walk by your oven knowing that in just a few hours you will be enjoying a meal that has been prized for centuries! CENTURIES! My mom loves Coq Au Vin, so I learned how to make it for her, and while researching how to make a great Coq Au Vin, I came across a chef named... Drum Roll... Julia Child. I used her recipe to make Coq Au Vin for my mom when she visited me at my first cooking job. We all loved it!
- ❄ Please keep refrigerated before class ❄
- 1 whole chicken (3-4 pounds) ❄
- 1 bottle red wine
- 1 onion
- 1 carrot ❄
- 1 leek ❄
- ½ bunch thyme ❄
- 1 bay leaf ❄
- ½ teaspoon black peppercorns
- 2 cloves garlic
- 3 ounces bacon ❄
- 8 ounces pearl onions
- 8 ounces button mushrooms ❄
- ½ cup all purpose flour
- ½ cup canola oil
- 1 tablespoon tomato paste
- 1 cup chicken stock ❄
- 2 ounces unsalted butter ❄
- Balinese Truffle Salt
- Sherry or Champagne vinegar
- Cutting board
- Large pot
- Pyrex container or casserole dish
- Paper towels
- Large mixing bowl
- Heavy bottomed pot or braiser
- Parchment paper
- Large saute pan
- Balinese Truffle Salt
- Black pepper
- Crusty French bread (for serving)
Mise En Place🥄
Homework: The Day Before the Class 📖
Peel and dice the onion, peel and dice the carrot, wash and dice the leek.
- Place the red wine into a large pot along with the diced vegetables, thyme, bay leaf, black peppercorns, and garlic en chemise.
- Heat the pot over high heat and bring the wine to a boil. Once boiling, remove from the heat and allow to cool to room temperature. This is the red wine marinade.
- Remove your chicken from the packaging, pat dry with paper towels, and butcher into 8 pieces. Transfer the chicken into a Pyrex container or casserole dish.
- Once the marinade has cooled completely, pour the marinade over the chicken. Cover the container, place in the fridge, and allow the chicken to marinate overnight until class tomorrow.
Preheat the oven to 325F.
- Cut the bacon into lardons, peel the pearl onions, wash and quarter the mushrooms.
- Cut the parchment into a cartouche.
- Drain the chicken in a strainer set atop a bowl to separate the marinade from the chicken and mirepoix. Reserve the marinade, keep the vegetables in the strainer (you can roast them up and serve them on the side if you’d like!), and pat the chicken dry with paper towels.
- Lay the flour on a plate and season with Balinese Truffle Salt and pepper. Dredge the chicken pieces in the flour and set aside on a new plate.
How to Cook P1 🍳
Heat the oil in a heavy bottomed pot or braiser over medium heat.
- Add the dredged chicken pieces to the pan and cook until lightly golden brown on all sides.
- Once the chicken has cooked, remove the chicken from the pan and set aside on a plate.
- Drain the oil from the braising pan and place the pan back over medium high heat.
- Add the lardons to the pan and cook until lightly browned.
- Once the lardons are lightly browned, add the tomato paste to the pan and pincage, about 2 minutes.
- Add the wine and chicken stock to the pan and bring to a boil.
- Once boiling, add the chicken pieces to the pan, cover with the cartouche and pan lid, and place into the oven to braise for 2 hours.
- Once the chicken is in the oven, it’s time to prepare the pearl onions and mushrooms.
- Heat the large saute pan over high heat and add one ounce of butter to the pan.
- Once the butter is sizzling, add the mushrooms to the pan and saute until golden brown. Season them with Balinese Truffle Salt and transfer them to a plate.
- Quickly clean the pan and return it to the stove over medium high heat.
- Add the remaining butter to the pan and allow it to sizzle. Once sizzling, add the pearl onions to the pan and allow them to lightly caramelize.
- Once caramelized, add ½ cup of water to the pan with a pinch of Balinese Truffle Salt, turn the heat to medium low, and allow the pearl onions to braise for about 6 minutes.
- Once the onions are braised properly, transfer them to the same plate as the mushrooms.
How to Cook P2 🍳
After 1 hour and 30 minutes, remove the braise from the oven and remove the lid (at this point your kitchen should be smelling incredibly delicious!!).
- Pull back the cartouche and add the pearl onions and mushrooms to the pan. Stir them in so they are mixed throughout the braise.
- Push back the cartouche and place the lid back on top. Transfer the chicken back into the oven and cook for an additional 30 minutes.
- Once the additional 30 minutes has passed it’s time to eat!!!
- Remove the braise from the oven, remove the lid, and pull the cartouche off of the top. Ensure the pearl onions are tender and the braise smells absolutely delicious.
- Taste the braising liquid, adjust with any additional Balinese Truffle Salt and a couple drops of vinegar.
- Enjoy your winning version of a French classic along with some crusty bread!!
Note from the Chef 👩🍳
I am looking forward to seeing you in our first-ever dinner and show experience! To order this experience, add it to your shopping cart and check out as normal. Please look for an email and a calendar invite to join the experience. The email will contain the shopping list and the calendar invite.