Coq au vin
Coq au vin is a French classic chicken stew, slowly braised in red wine. You will find hundreds of authentic recipes on the web – this is mine. I varied with some of the ingredients, yet I am confident you will love the result.
To give the sauce extra flavour, I used Le Saucier's Jus de Volaille it adds depth and finesse.
Le Saucier
| 800 g | Chicken meat from the legs, boneless |
|
350 g
|
Small potatoes |
| 3 |
Shallots
|
| 3 |
Garlic cloves
|
| 15 | Peal onions |
| 500 ml | Red wine – good quality |
|
3 Tbsp
|
Kikkoman soy sauce
|
|
1 bunch
|
Flat parsley |
|
1
|
Bay leaf
|
|
1
|
Red chilli (optional) |
|
2 tsp
|
Concentrated tomato puree
|
|
100 ml
|
Chicken stock – «Jus de Volaille» by Le Saucier
|
| Salt and white pepper for seasoning | |
| Oil |
-
Cut the chicken meat into pieces and marinade them in Kikkoman soy sauce for at least 30 minutes.
-
Chop the shallots, the garlic cloves, and if you like the red chilli. Wash the potatoes, leave the skin on and halve them lengthwise.
-
Heat a large heavy-based saucepan and brown the chicken pieces – then remove them onto a plate.
-
In the same saucepan roast the shallots, garlic and chilli until softened. Add the concentrated tomato puree and stir all together.
Then put the chicken meat back into the pan. -
Pour in the red wine, add the halved potatoes, pearl onions and the bay leaf and let all simmer on medium heat for 30 minutes.
-
Add the chopped parsley, the Jus de Volaille or quality chicken stock and let the stew simmer for another 15 to 20 minutes.
-
Finally, taste the sauce and season with salt and pepper to taste.
Serving | Spoon the chicken and vegetables onto deep plates and pour an extra gravy. Serve with crusty bread.
