Cook the perfect coq au vin with Pierre Koffmann | Meet your Maestro | BBC Maestro

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Thighs are more affordable and remain moist during cooking.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: cheap red wine

Non-alcoholic options are lower in calories.

Prepare the bouet garni by taking a few leaves of leek, 2 sticks of celery, some parsley, 3 bay leaves, and some thyme.

Wrap the herbs in the leek leaves and tie them with string to keep them together.

Cut the chicken into pieces: separate the legs and cut the breast, leaving a bit of bone attached to each piece.

Season the chicken pieces with salt and pepper, then dust with flour to thicken the sauce.

Heat oil in a pan and seal the chicken pieces until they are a light blonde color.

While sealing the chicken, prepare the glazed onions by adding butter, a touch of salt, sugar, and water in a separate pan.

Once the chicken is sealed, turn it to ensure both sides are evenly cooked and have a nice color.

Add diced carrots and onions to the pan with the chicken, ensuring they are cut to a similar size for even cooking.

Pour in red wine, ensuring it has a strong dark color, and add the bouet garni.

Cover the pan and place it in the oven at 180°C, checking the chicken after 15 minutes as the breast will cook faster than the legs.

In another pan, heat a touch of oil and cook the bacon until crispy, then add the button mushrooms and cook until ready.

Combine the cooked bacon and mushrooms with the onions, setting them aside until the chicken is ready.

After about 20 minutes, check the chicken; if the sauce looks nice, remove the bouet garni and add the garnish to the chicken.

Cooking Techniques

Equipment Needed

Spice Level: