We caught up with Renaissance master chef, Hannah Dunleavy, to find out why Burgundian Coq au Vin is her favourite dish to make on board…
“Coq au Vin is such a beautiful French dish. It is filled with humble ingredients, yet so delicious and perfect to impress at a dinner party or just a cosy night in on the sofa. For me, this Coq au Vin recipe is a true representation of modest French countryside living showcased in one warming plate of food. It is a big Burgundian hug!” Read more about Chef Hannah here, or read on for her decadent Coq au Vin recipe…
1. Heat oil & the butter in a heavy based pan, add the chicken pieces to brown the skin both sides and then add the diced onion and garlic
2. Once the onion and garlic has turned a translucent. Sprinkle with flour and continue to cook, then pour in the cognac, setting it alight and let simmer vigorously to evaporate the alcohol
3. Pour in the wine with the bouquet garni, bring to the boil then lower the temperature to medium low and cook for 40mins. Season with pepper and a very small pinch of salt (remember, later on we will be adding bacon to the sauce, so we don’t want to over-salt the dish)
4. While the chicken is simmering away, boil a pot of water to blanch your button onions to make it easier to peel them (this should only take 30seconds) when they come out of the boiling water put them into a bowl of ice water, once they are cooled you can peel the skins off and leave on the side ready to be sautéd
5. Sauté your bacon in a pan. Once it is nicely browned use a slotted spoon to take it out of the pan and place on a plate with kitchen roll (to soak up some grease) then add the mushrooms to the pan that you cooked the bacon in (the mushrooms will soak up the flavours in the pan). Remove them and do the same as with the bacon and pace on kitchen roll. Repeat this with the onions sautéing just to get a nice golden touch to them. Once they are ready take the chicken out and place on a baking tray (you can keep them warm in a low oven wrapped with foil to keep the chicken moist)
6. Put the mushroom, bacon & onions in the sauce and turn up the heat to high let the sauce reduce to a nice thick consistency. Once you have the consistency you want add a small handful of fresh chopped parsley. Check your seasoning is to taste, then it’s ready to go!
7. To plate: I love this dish with potato puree, I spoon some potato on a plate and make a slight well to sit the chicken in, then spoon over the sauce and a sprinkle of fresh parsley
8. If you have left over sauce it is fine for the freezer and great to use as a sauce for beef and chicken dishes or with poached eggs like the famous oeuf en meurette.
Chef Hannah Dunleavy has been creating daily masterpieces aboard luxury hotel barge, Renaissance, since 2014. To sample Burgundy’s fine fare including this mouth-watering Coq au Vin recipe aboard our flagship barge, Renaissance, talk to our Cruise Specialists today.
To read more about our Barge Chefs including Hannah, read our blog >
For Hannah’s Chef’s Bio, click here >
For more of our Chef’s recipes, click here >