Chef's Recipe: Hannah Dunleavy's Coq au Vin

Ingredients

An authentic Coq au Vin Recipe…

• 3 tbsp olive oil
• 50g butter
• 4 chicken legs
• 1 onion, diced
• 3 tbsp flour
• 50ml cognac
• 1 bottle Burgundian red wine (pinot noir)
• 1l chicken stock
• Salt & pepper to season
• 2 cloves garlic, chopped
• 20 button mushrooms
• 250g button onions or shallots if you can’t source them
• 150g bacon, diced
• 1 bouquet garni
• Small handful Fresh parsley, chopped

Hannah's Top Tip

Pour the wine over the chicken with the bouquet garni, and marinate in fridge overnight for a true taste sensation!

Method

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.

Serves 4

bon appétit!

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.

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