Anthony Bourdain's Classic Coq Au Vin
ID: 904b11f2...
A rich and deeply savory French classic of chicken braised in red wine. This slow-cooked masterpiece features tender chicken in a luscious wine reduction, garnished with crispy bacon lardons, sautéed button mushrooms, and sweet glazed pearl onions.
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🍳 調理の流れ
Marinate the butchered chicken with vegetables, herbs, and red wine overnight. → Separate the chicken, dry it, season, and sear it in butter and oil. → Sauté the marinated vegetables, dust with flour, add the marinade liquid, and braise the chicken until tender. → Separately crisp the bacon, sauté the mushrooms in bacon fat, and glaze the peeled pearl onions. → Strain the braising liquid, combine with reduced wine, melt in butter, and pour the rich sauce over the plated chicken.
調理手順
簡単な手順
Marinate the butchered chicken with vegetables, herbs, and red wine overnight. → Separate the chicken, dry it, season, and sear it in butter and oil. → Sauté the marinated vegetables, dust with flour, add the marinade liquid, and braise the chicken until tender. → Separately crisp the bacon, sauté the mushrooms in bacon fat, and glaze the peeled pearl onions. → Strain the braising liquid, combine with reduced wine, melt in butter, and pour the rich sauce over the plated chicken.
イントロ
A rich and deeply savory French classic of chicken braised in red wine. This slow-cooked masterpiece features tender chicken in a luscious wine reduction, garnished with crispy bacon lardons, sautéed button mushrooms, and sweet glazed pearl onions.
ステップ 1
Roughly chop the white onion, carrots, and celery. Bind the parsley, thyme, and bay leaf into a bouquet garni. Place the vegetables, bouquet garni, cloves, and peppercorns in a large pot.
ステップ 2
Butcher the whole chicken into 8 pieces (breasts, thighs, drumsticks, and wings). Remove the wingtips and backbone.
ステップ 3
Add the chicken pieces to the pot with the vegetables. Pour in 1.25 liters of red wine to submerge everything. Cover with plastic wrap and marinate in the refrigerator overnight.
ステップ 4
The next day, remove the chicken from the marinade and pat each piece thoroughly dry. Separate the marinated vegetables and strain the marinade liquid into a separate bowl.
ステップ 5
Season the dried chicken pieces generously with salt and black pepper on both sides.
材料リスト
重要なメモ
Patting the chicken completely dry before searing is essential for a good brown crust. Moisture is the enemy of browning.
Browning butter too quickly can ruin the taste. Melt the butter alongside oil or add it after heating the pan to raise the smoke point.
Blanching pearl onions for 30 seconds makes them incredibly easy to peel; simply snip the root and pinch them out.
Using a parchment paper cartouche (lid) allows steam to escape slowly while keeping the onions submerged, ensuring even glazing.
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