Jason's Cooking Club

Slow-Braised Coq au Vin

Name: Slow-Braised Coq au Vin
Total time: 45 min
Cuisine: French
Ingredients: 1 onion; 1 carrot; 1 leek; 1 bottle red wine; ½ bunch thyme; 1 bay leaf; ½ teaspoon black peppercorns; 2 cloves garlic; 1 whole chicken (3-4 pounds); 2 ounces bacon; 8 ounces pearl onions; 8 ounces button mushrooms; ½ cup all purpose flour; truffle salt or flaky sea salt, to taste; ½ cup canola oil; 1 tablespoon tomato paste; 1 cup chicken stock; 2 ounces unsalted butter; Red wine or white wine vinegar; Black pepper, to taste; Peel and dice the onion, peel and dice the carrot, wash and dice the leek.; Heat the pot over high heat and bring the wine to a boil. Once boiling, remove from the heat and allow to cool to room temperature. This is the red wine marinade.; Once the marinade has cooled completely, pour the marinade over the chicken. Cover the container, place in the fridge, and allow the chicken to marinate overnight until cooking starts the next day.

“Marinate overnight — the wine penetrates the meat and builds depth.”

from Jason McKinney

French·45 min·Hard·2 servings

plan ahead · overnight marinate + 2h braise

Ingredients

produce

1 onion
1 carrot
1 leek
2.5 ml black peppercorns
2 cloves garlic
225 g pearl onions
225 g button mushrooms
Black pepper, to taste
Peel and dice the onion, peel and dice the carrot, wash and dice the leek.

meat + seafood

1 whole chicken (3-4 pounds)
57 g bacon
Once the marinade has cooled completely, pour the marinade over the chicken. Cover the container, place in the fridge, and allow the chicken to marinate overnight until cooking starts the next day.

dairy

57 g unsalted butter

pantry

1 bottle red wine
½ bunch thyme
1 bay leaf
120 ml all purpose flour
truffle salt or flaky sea salt, to taste
120 ml canola oil
15 ml tomato paste
240 ml chicken stock
Red wine or white wine vinegar
Heat the pot over high heat and bring the wine to a boil. Once boiling, remove from the heat and allow to cool to room temperature. This is the red wine marinade.

Method

01
Place the red wine into a large pot along with the diced vegetables, thyme, bay leaf, black peppercorns, and garlic en chemise. Remove your chicken from the packaging, pat dry with paper towels, and butcher into 8 pieces. Transfer the chicken into a Pyrex container or casserole dish. Preheat the oven to 325F. Cut the bacon into lardons, peel the pearl onions, wash and quarter the mushrooms.
02
Cut the parchment into a cartouche. Drain the chicken in a strainer set atop a bowl to separate the marinade from the chicken and mirepoix. Reserve the marinade, keep the vegetables in the strainer (you can roast them up and serve them on the side if you’d like!), and pat the chicken dry with paper towels. Lay the flour on a plate and season with truffle salt or flaky sea salt and pepper. Dredge the chicken pieces in the flour and set aside on a new plate. Heat the oil in a heavy bottomed pot or braiser over medium heat.
03
Add the dredged chicken pieces to the pan and cook until lightly golden brown on all sides. Once the chicken has cooked, remove the chicken from the pan and set aside on a plate. Drain the oil from the braising pan and place the pan back over medium high heat. Add the lardons to the pan and cook until lightly browned.
04
Once the lardons are lightly browned, add the tomato paste to the pan and pincage, about 2 minutes. Add the wine and chicken stock to the pan and bring to a boil. Once boiling, add the chicken pieces to the pan, cover with the cartouche and pan lid, and place into the oven to braise for 2 hours. Once the chicken is in the oven, it’s time to prepare the pearl onions and mushrooms.
05
Heat the large saute pan over high heat and add one ounce of butter to the pan. Once the butter is sizzling, add the mushrooms to the pan and saute until golden brown. Season them with truffle salt or flaky sea salt and transfer them to a plate. Quickly clean the pan and return it to the stove over medium high heat. Add the remaining butter to the pan and allow it to sizzle. Once sizzling, add the pearl onions to the pan and allow them to lightly caramelize.
06
Once caramelized, transfer them to the same plate as the mushrooms. After 1 hour and 30 minutes, remove the braise from the oven and remove the lid (at this point your kitchen should be smelling incredibly delicious!!). Pull back the cartouche and add the pearl onions and mushrooms to the pan. Stir them in so they are mixed throughout the braise. Push back the cartouche and place the lid back on top. Transfer the chicken back into the oven and cook for an additional 30 minutes.
07
Once the additional 30 minutes has passed it’s time to eat!!! Remove the braise from the oven, remove the lid, and pull the cartouche off of the top. Ensure the pearl onions are tender and the braise smells absolutely delicious. Taste the braising liquid, adjust with any additional truffle salt or flaky sea salt and a couple drops of vinegar. Enjoy your winning version of a French classic along with some crusty bread!!

you'll needCutting boardKnifeLarge potPyrex container or casserole dishStrainerPaper towelsLarge mixing bowlHeavy bottomed pot or braiserParchment paperScissors

notes — what you'd change next time

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FRENCH · 45 MIN HANDS-ON · HARD

plan ahead overnight marinate + 2h braise

Slow-Braised Coq au Vin

Marinate overnight — the wine penetrates the meat and builds depth.

— JASON MCKINNEY

Jason McKinney

not yet rated

the plate

ingredients

2 servings

scaled live

1 onion
1 carrot
1 leek
1 bottle red wine
½ bunch thyme
1 bay leaf
2.5 ml black peppercorns
2 cloves garlic
1 whole chicken (3-4 pounds)
57 g bacon
225 g pearl onions
225 g button mushrooms
120 ml all purpose flour
truffle salt or flaky sea salt, to taste
120 ml canola oil
15 ml tomato paste
240 ml chicken stock
57 g unsalted butter
Red wine or white wine vinegar
Black pepper, to taste
Peel and dice the onion, peel and dice the carrot, wash and dice the leek.
Heat the pot over high heat and bring the wine to a boil. Once boiling, remove from the heat and allow to cool to room temperature. This is the red wine marinade.
Once the marinade has cooled completely, pour the marinade over the chicken. Cover the container, place in the fridge, and allow the chicken to marinate overnight until cooking starts the next day.

method — 7 steps

01
Place the red wine into a large pot along with the diced vegetables, thyme, bay leaf, black peppercorns, and garlic en chemise. Remove your chicken from the packaging, pat dry with paper towels, and butcher into 8 pieces. Transfer the chicken into a Pyrex container or casserole dish. Preheat the oven to 325F. Cut the bacon into lardons, peel the pearl onions, wash and quarter the mushrooms.
02
Cut the parchment into a cartouche. Drain the chicken in a strainer set atop a bowl to separate the marinade from the chicken and mirepoix. Reserve the marinade, keep the vegetables in the strainer (you can roast them up and serve them on the side if you’d like!), and pat the chicken dry with paper towels. Lay the flour on a plate and season with truffle salt or flaky sea salt and pepper. Dredge the chicken pieces in the flour and set aside on a new plate. Heat the oil in a heavy bottomed pot or braiser over medium heat.
03
Add the dredged chicken pieces to the pan and cook until lightly golden brown on all sides. Once the chicken has cooked, remove the chicken from the pan and set aside on a plate. Drain the oil from the braising pan and place the pan back over medium high heat. Add the lardons to the pan and cook until lightly browned.
04
Once the lardons are lightly browned, add the tomato paste to the pan and pincage, about 2 minutes. Add the wine and chicken stock to the pan and bring to a boil. Once boiling, add the chicken pieces to the pan, cover with the cartouche and pan lid, and place into the oven to braise for 2 hours. Once the chicken is in the oven, it’s time to prepare the pearl onions and mushrooms.
05
Heat the large saute pan over high heat and add one ounce of butter to the pan. Once the butter is sizzling, add the mushrooms to the pan and saute until golden brown. Season them with truffle salt or flaky sea salt and transfer them to a plate. Quickly clean the pan and return it to the stove over medium high heat. Add the remaining butter to the pan and allow it to sizzle. Once sizzling, add the pearl onions to the pan and allow them to lightly caramelize.
06
Once caramelized, transfer them to the same plate as the mushrooms. After 1 hour and 30 minutes, remove the braise from the oven and remove the lid (at this point your kitchen should be smelling incredibly delicious!!). Pull back the cartouche and add the pearl onions and mushrooms to the pan. Stir them in so they are mixed throughout the braise. Push back the cartouche and place the lid back on top. Transfer the chicken back into the oven and cook for an additional 30 minutes.
07
Once the additional 30 minutes has passed it’s time to eat!!! Remove the braise from the oven, remove the lid, and pull the cartouche off of the top. Ensure the pearl onions are tender and the braise smells absolutely delicious. Taste the braising liquid, adjust with any additional truffle salt or flaky sea salt and a couple drops of vinegar. Enjoy your winning version of a French classic along with some crusty bread!!