Explore the rustic yet refined world of French cuisine with Gordon Ramsay’s Coq au Vin. This easy-to-follow recipe brings a touch of French sophistication to your kitchen, combining classic rustic charm with gourmet sophistication, perfect for any home cook looking to impress.
Preparation and Cooking Time:
- Prep: 35 mins
- Cook: 1 hr and 50 mins
- Total: 2 hrs 25 mins
- Difficulty: Easy
- Servings: Serves 4-6
Nutritional Information (per serving):
- Calories: 994 kcal
- Fat: 63g
- Saturated Fat: 17g
- Carbohydrates: 12g
- Sugars: 10g
- Fiber: 5g
- Protein: 66g
- Salt: 3.75g
Ingredients:
- 1 (1.3 kg) organic chicken, jointed into 8 pieces
- 5 tablespoons plain flour
- 75 ml olive oil
- 250 g smoked streaky bacon, cut into pieces
- 1 large onion, chopped
- 2 carrots, peeled and roughly chopped
- 2 leeks, trimmed, washed, and roughly chopped
- 250 g whole shallots, peeled
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 100 ml cognac
- 750 ml red wine, preferably Burgundy
- 100 ml homemade chicken stock
- 250 g fresh cep or large chestnut mushrooms, thickly sliced
Method:
- Preheat the Oven: Start by heating your oven to 350°F (180°C), setting the stage for a slow-cooked masterpiece.
- Prepare the Chicken: Joint the chicken if not already done. This can be a personal or butcher-assisted task.
- Season and Flour the Chicken: In a mixing bowl, combine flour, salt, and pepper. Coat the chicken evenly with this mixture, tapping off excess.
- Brown the Chicken: In a large skillet, heat the olive oil over medium-high. Add chicken, browning on all sides, then set aside.
- Sauté Bacon and Veggies: In the same pan, cook bacon until crisp, then add the onion, carrots, leeks, and shallots, softening them slightly.
- Deglaze: Pour in the cognac, stirring to lift the fond (browned bits) from the pan, integrating rich flavors.
- Simmer with Wine and Stock: Add the wine, bring to a boil, then return the chicken to the pan. Add the stock and herbs, reducing the liquid by half over medium heat.
- Bake: Transfer the pot to the preheated oven, covered, letting it cook slowly for about an hour.
- Prepare Mushrooms: While the chicken bakes, sauté mushrooms in a bit of olive oil until golden.
- Final Touches: Once the chicken is tender and the sauce thick, garnish with the mushrooms and a sprinkle of fresh parsley before serving.
