I’ve seen this recipe done a thousand times online, and I don’t think one has done it the right way in my opinion. This could be the greatest one pot wonder ever created, the French really knew what they were doing with this. Its generous, deep, and intensely satisfying.
Coq au Vin
1 large, 1.5kg chicken
1 carrot, diced
1 onion, diced
1 leek, diced
1 bulb garlic, split
10 peppercorns
Thyme
–
Flour, seasoned with salt and black pepper
–
20 button mushrooms, stalks trimmed
20 silver skin pearl onions, soaked in boiling water, then peeled
100g Alsace/ventreche bacon
Thyme
Flat leaf parsley
Salt
–
Break the chicken down into 13 pieces cut for sauté. Marinate the chicken overnight in red wine along with the diced vegetables, peppercorns and thyme. Drain the chicken from the red wine and reserve the liquid/vegetables. Heat a wide based pan, add a layer of olive oil and begin to colour the onions and bacon – allow to bacon to render and colour quite fast. You are looking for good caramelisation over the whole pan. Remove the onions/bacon from the pan and colour the ‘coeur croquants’ or heart shaped croutons to an even golden brown. Drain the croutons well. Return onions/bacon back to the pan along with any residual fat and add the mushrooms, turn up the heat and colour the mushrooms well.
Turn off the pan, this is very important as it allow all of the residual fond on the pan to release and cook back into the vegetables. Turn the heat back on and heat well. Remove vegetables from the pan.
Flour the chicken. Add a layer of olive oil the pan and sear the floured chicken well on all sides. Remove the chicken, add the drained marinating vegetables and colour well, add the red wine and reduce to a dry glace. This is important for intensity of flavour. Add brown chicken stock just under halfway. Add the chicken back to the pan and cover with a cartouche. Cook in a 160c oven for 1 hour.
Remove from the oven and allow the chicken to rest for 1 hour. Remove the chicken from the pan, pass the contents of the pan through a colander/sieve and reduce the sauce by 2/3rds. Add the ‘grand mere’ garnish back to the pan – (onions, bacon and mushrooms.) Reheat the chicken slightly in the sauce and finish with lots of finely cut parsley. Serve alongside creamed potatoes.
Creamed Potatoes
1kg ratte potatoes
1ltr double cream
250g butter
Maldon salt
Peel the potatoes very well and wash. Cover the potatoes in cold seasoned water and bring to a simmer. Place the cream/butter on the stove to reduce by 2/3rds, not too quickly as itll catch and caramelise. Cook the potatoes for 15/20 minutes near the back of the stove to make sure they retain their shape. Working quickly, pass the potatoes through a tamis twice. In a wide pan, heat the potato for ¾ minutes, add the cream in 2/3 stages working the potato well. Adding the dairy bit by bit. If the potato splits away from the cream, then bring back with a little cold milk. Seasoning needs to be spot on when cooking the potato so you don’t have to finish with much salt.
Pepper Cannon: https://mannkitchen.co.uk/?ref=ADAMBYATT
40 Comments
Adam,
I haven't made heart shaped croutons since the late '70s, what a great stroll down memory lane. I rarely make comments but your cooking, your cooking is a miracle. My cooking style has never changed. You are an inspiration. Thank you so much. Thank you.
I have never even heard of turned mushrooms to the point that I didn't recognise them. I was thinking, "what sort of mushroom grows in a spiral" lol. What an idiot, must be mushrooms in my brain. Having no previous knowledge, that seems like such an 80's thing to do.
Chef, you should treat yourself to a decent Japanese Deba. Christmas is around the corner.
Amazing to see Coq au Vin done the classic way! Thanks Adam
I have seen many Coq au Vin recipes, and now I realize they have been mostly b****kcs (pardon my language)
This is fantastic – Thank you chef.
Yet another cracker! Nice one chef. This‘ll do nicely for the in laws at Christmas! (I like them, and they deserve it)
thanks for the video.
Man, I love you.
Loved and subscribed many months ago. I will definitely be making this!
😊 I don't think ive seen you enjoy cooking (and tasting!) something so much as that Coq au Vin Chef since you started the channel, absolutely stunning dish..
I’m always amazed by your videos. Always learning something every time
Love this recipe Channel and content is amazing Chef Adam is a genius
Wow really enjoyed that !
proper cooking. This is what's it all about. Amazing to see the love for the classics.. Well done, Chef!
What a beautiful dish Adam, so inspirational, maybe I'll try for the parents inlaw 😮
Absolutely stunning, can I request a prawn linguini recipe? One where the sauce is made of the heads and shrimp peels? Would love to see your take on it!❤
Te amo Adam!!!
J'aime beaucoup ce chef anglais qui cuisine merveilleusement la cuisine française.
How does he keep the croutons warm? Or does he serve them cold?
What to do when one has an aversion to flabby, braised chicken skin? Very off-putting!
sauté = saw tay
Crazy amount of work to turn all of those mushrooms. 🙂 I love that. It really shows the diner a commitment to quality in the dish.
Sir, thank you very much for this masterclass in so many aspects of cooking. Breaking down a chicken, how to properly braise, garnish preparation and finally simple and effective plating. All delivered in a calm and endearing manner. Thank you for your efforts in all your presentations, and my like and subscribe as token of my appreciation is a minuscule fee for such education.
Were the mushrooms cooked? They were in the pan such a short time.
Looks wonderful & will definitely cook it! Thank you!
13 pieces of chicken for four people. (Leg, breast tip, brest middle), (leg, breast tip, breast middle), (thigh, breast top, wing) (thigh, breast top, wing) … who gets the oysters? The chef? 😀
This is simply fabulous and I absolutely love it… I love watching your cookery and am looking forward to visiting you next year at Trinity with any luck…🤙🏼
HOLY…
This looked difficult but not impossible
I might try something like this around Christmas 🤤
Magnificent video. Magnificent channel. This can inspire anyone to cook
KNEEL BEFORE ZOD
Incredible video. I am amazed at the skill and passion here. This seems like it should be a simple dish but from the breaking down of the chicken, to the shaping of the crouton to the plating this is an absolute work of art.
I'm laughing at 6:35 because I just got it. The mushrooms at the beginning are saying: Look at this I'm serious, this is good stuff I'm gonna show you! Well done again man!
This is simply joyous to watch! Thank Adam. I love the use of a desert spoon as main implement
Oh come on chef, you’re earned a morning drinking 😅
merci monsieur, tres tres bien! thank youChef F brillant
Looks fantastic as always Adam!
I think the section on cutting chicken for sauté from ~ 0:30 – 5:30 would make a great standalone short/video.
I subscribed for the basic reason that you do not fuck around, I’ve watched so many videos of people pissing around with deboning chickens. This was refreshing.
Cut six crutons Adam & only cooked 5, my OCD is off the graph
love these – some of these are great to attempt something more ambitious. would love an episode on timing and bringing a email together at the right time for the homecook – how
I hope whoever eating this doesn't mind a bit of your DNA in their food 23:55
Great video. Thanks!