COQ AU VIN PAUL BOCUSE-THE PRESTIGIOUS CHICKEN BRAISED IN RED WINE
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- Опубліковано 12 вер 2024
- #THE PERFECT COQ AU VIN PAUL BOCUSE ‘S RECIPE
ONE OF THE BEST CLASSICAL FRENCH RECIPE. The legend started 52 years BC apparently created by Jules Cesar after beating Vercingetorix the King of Francs. THE CHICKEN is braised in a delicate and glossy RED WINE sauce with lardons, mushrooms and caramelised pearl onions like in the Boeuf Bourguignon. It is easy to make and can be done in less than an hour. It is a delicious and an affordable dish with few ingredients.
WHAT MAKES THIS 🐔 COQ AU VIN SO SPECIAL?
French King Henri IV wanted: ‘’La poule au pot tous les Dimanches”: the chicken in a pot every Sunday for every French and poor people. A rooster (Male chicken) was generally cooked in the pot but they are more tough and had to be Marinating for 24 hours in wine and aromatics. In our modern days we don’t find easily large coq. We tend to use a good chicken fed with grain and that will do the perfect job.
In our days we don’t need to marinated them.
Some people in low calorie diet will remove the skin of the chicken.
Traditional coq au vin is thickened with flour or beurre manié (butter and flour, but that doesn't always work with many modern diets, like gluten free diet, celiac). I use the 👩🍳Paul Bocuse method: thickening with the chicken liver.
We obtain then a glossy and darker sauce.
In homage to OUR chef PAUL BOCUSE The Chef of the Century,
we will prepare his Famous Coq au Vin the same way it is served in his 3 Stars Restaurant in Collonges au Mont-d’Or near Lyon in France.
As always my goal is to teach those fundamental techniques to succeed in those fabulous French recipes.
🔍INGREDIENTS:
1 whole chicken 1.2kg to 1.8 kg cut in 8 pieces.
The carcass will be cut in 4 pieces
40 g of clarified butter
2 carrots
1 large onion diced
150 g of pork belly cut into lardons
100 g of pearl onions
200 g of button mushrooms
5 fresh garlic cloves
1 bouquet garni (thyme, parsley, black pepper corn, leek)
1 bottle and half of good of red wine
½ a glass of Cognac
2 tbsp of freshly chopped parsley
2 sprigs of Thyme
✍️ Method:
1-Peel, chop and wash all your vegetables.
2-Cut the bacon in 1 cm pieces and sear it in a pot with clarified butter. When brown drain and set aside.
3-Cook the mushrooms in the bacon fat and set aside.
4- Breakdown the chicken into 8 pieces, (Optional: Remove the skin only for diet reasons) season with salt and pepper.
5- In a large pot heat up 40 g of clarified butter.
When very hot add the pieces of chicken skin side first and sear until you obtain a light brown colour. Sear also the carcass to enhance the flavour. (Do it in small quantities to avoid the excess of water that is released). By adding the carcass you make your own fresh fond (Jus, chicken stock).
6-Add the brandy and ignite the alcohol and flambé to remove the alcohol.
7-Add the sliced onions, the carrots, the bouquet garni, 3 garlic cloves, and theThyme. Add the wine, warm up and flambé to remove the alcohol.
8-Bring the wine to the boil. Flambé the wine, then gently simmer covered for 20 minutes.
9-In another small pan add the pearl onions, water half way, 20 g of butter, 1 tsp of sugar and cover with a lid made of baking paper (parchment). Cook gently until the water evaporates and the onions brown nicely. When ready set aside.
10- After 20 minutes remove the lid of the chicken. Steer and check regularly, simmer for another20 minutes or until the chicken is cooked, when the meat nearly fell off the bones.
11-Heat up a large pan on low. Using a slotted spoon remove the chicken pieces and the carrots except the carcass and the bouquet garni. Add now the mushrooms and the pearl caramelised onions and the bacon.
12-In the remaining sauce add the chicken liver mixture (wine, chopped garlic, chicken liver and chicken heart through a strainer and bring to the boil. The sauce will thicken and become glossy and darker.
13 - Adjust the seasoning. You are done.
14-Your coq au vin is ready to serve. Just sprinkle some fresh chopped parsley,
15-You can serve of course the coq au vin with the famous Ratatouille from the same author in the Disney Movie. You may serve also with mashed potatoes, or boiled potatoes, pastas, rice, green beans or broccoli.
16-It will be very nice too with French baguette, or garlic bread, toast with garlic butter and herbs.
Bon Appetit, Enjoy the Coq au Vin!
👩🍳Chef Gérard Garbé
📺My channel: • Cooking & Recipes
📽️You may like to see some of my other videos:
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🥈Chicken Cordon Bleu : • CHICKEN CORDON BLEU RE...
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🏅Ratatouille : • HOW TO MAKE THE REAL R...
🏅French baguette: • How To Make Perfect Fr...
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TSHIRT SHOP: Design by David Garbé: www.foksyart.com/
#chickenrecipes #paulbocuse #coqauvin
that s sound so yummy
So good
Was amazing!
Thank you Mr David for these motivated words which will encourage me a lot. I hope you like my work. Have a great Weekend. Cheers😀👍
Paul Bocuse may have faded away,but his Coq Au Vin recipe lives on !!!
Thank you MR In Vino Veritas for your comment. I can see you are a gourmet too, and with a cook au vin you cannot go wrong. Have a Great Weekend😊😊😊👍👍👍
Beautiful tasty. We love it. 🥰
Thanks for liking. Thank you Mr Michael for this great compliment. It is absolutely delicious and easy to make. Enjoy. 👌😊👍😀
Do you have to take the carcass out at the end?
Thank you Melisande for this good question. At the end we remove all good pieces on a grid and transfer them in another pan. We leave all bones and the carcass and bits of unwanted wings and the juice (stock) in the original pot then we add the liver mixture to thicken after light boiling. We then transfer the sauce through a strainer on the 8 good pieces of chicken with carrots mushroom and lardons.
Good luck. Thank you for your interest in my videos and enjoy your lovely dinner. I hope I have answered your question. Have a Great Weekend.