Coq au vin

Recipe uploaded by

Gordon Ramsay

2 ratings

Recipe by Gordon Ramsay

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1. Joint the chicken (for pictures of jointing, click on step by step link above or read the instructions below. Alternatively, ask the butcher to do it for you).
2. JOINTING THE CHICKEN: Pull out the wing joints and cut off the wing tip. Using a small knife, cut around the skin and flesh on the lower wing joint through to the bone, then scrape back the flesh. Using a heavier large knife, smash through the bone halfway along and detach. Repeat on the other side.
3. Detach the scaly leg bone at the drumstick with a hefty thump of the large knife. Slash through skin where the thigh joins the body and pull leg firmly from socket to dislocate the thigh bone. Press down and pull to expose the 'oyster' muscle underneath the bird. Slice the thigh away from the back of the body.
4. Lay the whole leg joint out on the board, find the mid-point socket joint and simply cut straight through it for neat thigh and leg joints. Repeat on the other side.
5. Cut through the skin and flesh halfway along to the drumstick and scrape back the flesh, then smash through the bone. Using poultry scissors or heavy kitchen scissors, cut away the back half of the breast carcass, to leave a 'crown' of chicken breast and wing joint. Cut through the top of the crown to divide in half for two chicken breasts.
6. Lay each breast joint on the board, then cut in half again at right angles so you have one portion with a wing joint and one without. You should now have eight neat, joints of chicken.
7. Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.
8. Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.
9. Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.
10. Tip in the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving.
11. Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.

Making chicken stock

Carcasses, wing tips, etc can be used to make fresh chicken stock. Put the chicken bones in a deep pan and cover with 2 litres of water. Bring to the boil, ladle off any white froth, then add 2 chopped celery sticks, 1 chopped leek, 1 chopped onion, 1 chopped large carrot, a few garlic cloves and a sprig of thyme. Bring back to the boil, then reduce the heat and gently simmer for 2 hrs. Strain the stock through a fine sieve and use as directed, or leave to cool and then freeze.

Per serving

994 kcalories, protein 66g, carbohydrate 12g, fat 63 g, saturated fat 17g, fibre 5g, salt 3.75 g

Latest comments and suggestions

• Vic

  10 February 2008

  Vic rated and commented on this recipe

  

  Didn't look much like the picture (much more red / dark, because of the wine), but tasted fantastic - rich, delicious, smoky. Served with spring greens and crushed potatoes.

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• samsfood

  02 September 2008

  samsfood rated and commented on this recipe

  

  My mum cooked this for the whole family at the weekend - what a treat! She did only use a glass of wine however as she felt that a whole bottle would make it too strong for the younger ones and it was delicious! We finished our vegetables and started raiding the bread bin for baguette to soak up the juices! I am definitely cooking this soon!!!

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Ingredients

• 1 x 1.3kg organic chicken , jointed into 8 (see steps and method)
• 5 tbsp plain flour
• 75ml olive oil
• 250g smoked streaky bacon , cut in pieces
• 1 onion , chopped
• 2 carrots , peeled and roughly chopped
• 2 leeks , trimmed, washed and roughly chopped
• 250g shallots , peeled, but left whole
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 100ml cognac
• 1 bottle red wine , preferably from Burgundy
• 100ml chicken stock (preferably homemade (see Know-how below)
• 250g fresh cep mushrooms or large chestnut mushrooms, trimmed and thickly sliced

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Difficulty and servings

Preperation and cooking times

Prep 35 mins

Cook min 1 hr 50 mins

Ingredients

• 1 x 1.3kg organic chicken , jointed into 8 (see steps and method)
• 5 tbsp plain flour
• 75ml olive oil
• 250g smoked streaky bacon , cut in pieces
• 1 onion , chopped
• 2 carrots , peeled and roughly chopped
• 2 leeks , trimmed, washed and roughly chopped
• 250g shallots , peeled, but left whole
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 100ml cognac
• 1 bottle red wine , preferably from Burgundy
• 100ml chicken stock (preferably homemade (see Know-how below)
• 250g fresh cep mushrooms or large chestnut mushrooms, trimmed and thickly sliced

Per serving

994 kcalories, protein 66g, carbohydrate 12g, fat 63 g, saturated fat 17g, fibre 5g, salt 3.75 g

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