poultry recipe:

coq au vin (refined version)

ingredients

chicken winglets	6		pc
red wine	200		ml
garlic clove	1		pc
peppercorns	2		pc
thyme sprig	1		pc
bay leaf	1		pc
carrot	1		pc
whole button mushrooms (tinned)	1		pc
belly bacon	100		gm
butter	50		gm
flour	50		gm

production

1. Clean and trim the chicken
2. Marinate in the wine, garlic (sliced) peppercorns, thyme and bay leaf overnight
3. Turn the carrots into 2 - 3 cm long barrels, blanch and refresh (should be almost cooked)
4. Drain mushrooms
5. Cut belly bacon into 2cm lardons
6. Remove the chicken from the marinade and allow to drain or pat dry
7. Place marinade in a saucepan, bring to the boil and reduce by 50
8. Melt a little butter and lightly brown the chicken all over
9. Place chicken back into the reduced marinade with the bacon lardons, bring to a simmer, cover and cook in the oven (approx 10 minutes)
10. Remove from the oven, remove the wings and thicken the sauce slightly if required with a little beurre manié (taste and correct - sugar may be required)
11. Add the cooked vegetables and reheat them, add the chicken back
12. Serve in a cocotte mould

chef notes:

 

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