Coq Au Vin
Ingredients
- Ingredients
- 1 chicken (liver)
- 150 grams smoked Bacon (finely diced)
- 12 shallots (peeled off)
- 250 grams button Mushroom (trimmed and quartered)
- 2 Tbsps clarified butter
- 2 Tbsps Pastry flour
- 4 centiliters Cognac
- 500 milliliters Burgundy wine
- 500 milliliters Chicken broth
- 1 garlic clove
- 2 stems parsley
- 2 sprigs thyme
- 1 bay leaf
- 8 slices white bread
- 50 grams cold butter
Preparation steps
Rinse chicken liver, pat dry, cut into 8 pieces and rub with salt and pepper. Trim liver, cut fat and tendons and refrigerate.
Heat 1 tablespoon butter in a roasting pan, add bacon and briefly cook. Add shallots and mushrooms to frying pan and saute for a few minutes while stirring, then remove everything with a slotted spoon and set aside.
Cover chicken pieces with flour and fry chicken on all sides in the remaining fat in the roasting pan. Then deglaze the pan with cognac, burgundy and broth, bring to a boil and add mushrooms, shallots and bacon again. Peel garlic and press garlic into roasting pan.
Tie herb sprigs and bay leaf together with kitchen twine and also add to the roasting pan. Cover and cook in a preheated 180°C (approximately 350°F) oven for about 1 hour. Simmer.
Remove crust from white bread, cut on the diagonal and toast until golden brown.
Remove bouquet of herbs, chicken liver, shallots and mushrooms from roasting pan, set aside and keep warm. Pour sauce through a fine sieve.
Puree liver using an immersion blender with some sauce. Stir puree into the sauce, whisk cold butter in small pieces into the sauce and continue to stir until incorporated. Do not allow to boil.
To serve, arrange chicken puree, shallots and mushrooms on warmed plates, cover with sauce and garnish with white bread.
