Coq au vin

In this version of the classic French stew of chicken and wine, Adam adds an unexpected flavour-boosting twist.

• serves

  4

• prep

  20 minutes

• cook

  1 hour

• difficulty

  Mid

Stream free On Demand

Cooking With Wine

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 4 large chicken marylands
• 2 tbsp flour
• 1 tbsp vegetable oil
• 25 g butter
• 200 g small Swiss brown mushrooms
• 150 g speck, cut into lardons
• 8 small pickling onions, peeled and left whole
• 4 garlic cloves, peeled and bruised
• 1 tsp Vegemite
• 60 ml (¼ cup) brandy
• 1 bouquet garni (parsley, bay leaves, thyme)
• 750 ml (3 cups) red wine
• 2 tbsp finely shredded parsley, to serve

Beurre manie

• 2 tbsp plain flour
• 40 g butter, softened

Instructions

1. Divide the chicken into thighs and drumsticks and dust with flour using a pastry brush. Heat a large, heavy – based saucepan over medium heat. Add the oil and when hot, brown the chicken well all over. Remove from the pan.
2. While the chicken is browning, microwave the mushrooms on high for 5 minutes. Add the mushrooms, speck, onions and garlic to the pan and fry until the mushrooms and onions start to brown. Stir in the Vegemite, return the chicken to the pan and add the brandy. Carefully tilt the pan to ignite the alcohol and allow to burn off for a few seconds. Add the bouquet garni and red wine and bring to a simmer, adding a couple of cups of water if necessary to cover the chicken. Reduce the heat to as low as possible, cover and simmer for 15 minutes. Uncover and simmer gently for another 30 minutes or until the chicken and onions are tender.
3. Meanwhile, for the beurre manie, combine the flour and butter in a small bowl and refrigerate until ready to use.
4. Remove the chicken, mushrooms, onions and speck to a serving dish. Discard the bouquet garni and garlic cloves.
5. Bring the braising liquid to a simmer and gradually whisk in the beurre manie until the sauce is thick and glossy. Pour the sauce over the chicken and scatter with the parsley to serve.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Cooking With Wine

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G