Coq au Vin

Chef Emmanuel Stroobant shares his recipe for this French classic, perfect for your holiday table.

INGREDIENTS

Large chicken 1

Light red wine 1 litre

Large brown onions 2 (peeled and chopped)

Shallots 100g (peeled and chopped)

Carrots 3 (peeled and chopped)

Garlic 1 bulb (peeled and chopped)

Olive oil 500ml

Rosemary, thyme of herb de provence 20g

Plain (all-purpose) flour 2 tbsp

Cognac 5ml

Cocoa powder 1 tbsp

Baby carrots 500g

Parsley 1 sprig

Garlic croutons 10

METHOD

• Cut chicken into parts. Marinate with wine, onions, shallots, carrots, garlic and herbs for 24 hours. Remove from marinade and pat dry. Reserve the remaining marinade.

• In a large pan (skillet), heat olive oil over high heat. Pan-fry chicken parts in batches until golden brown. Drain and dust with flour. Set chicken aside.

• Deglaze pan with cognac and flame. When it is almost dry, add the marinade and bring to a boil, then flame again.

• Return the pan-fried chicken to the boiling pot and simmer for 1 ½ hours, leaving the pot half-covered. Once done, remove the chicken and set aside. While reducing the sauce, pan-fry the mushrooms and baby carrots.

FINISHING

Return the pan-fried chicken to the boiling pot and simmer for 1 ½ hours, leaving the pot half-covered. Once done, remove the chicken and set aside. While reducing the sauce, pan-fry the mushrooms and baby carrots.

View the recipe in issue 10 of our quarterly food and beverage e-magazine here.