Jacques Reymond joins Guillaume Brahimi and shares his delicious French recipe.
Dice all of the vegetables large and place into a roasting tray that will hold 2lt of wine, lightly roast the vegetables until you have a light color, and then add the pepper corns, thyme, sugar and bay leaves.
Deglaze with the wine and bring to simmer, remove from the heat and place into a bowl or bucket and cool in the fridge.
Once the marinade for the chicken is cold put the pieces of chicken in the marinade and place a lightweight on top so it will all marinate evenly.
Leave the chicken in the marinade overnight.
Remove the chicken from the marinade and leave for a few minutes to dry.
Strain the vegetables out of the wine and lightly sweat in a roasting tray, once it has a light color add the marinade and also the red wine vinegar, bring to a simmer and turn off.
Lightly dust the chicken in flour and season, place into a frying pan and sear until golden brown; remove from the pan and place into a casserole dish.
Add the liquids and cover with silicone paper and cook at a low simmering point for 30 minutes or until cooked.
Remove half of the cooking liquid from the tray and set aside.
In a medium size pot lightly sweat the vegetables then add the sugar and continue to cook for a further 1 minute on a medium heat, add the red wine in three parts reducing lightly each time. Then add the cooking liquid in three parts and reduce to consistency. Once you have the right consistency remove from the heat and whisk the chicken livers in and continue whisking for about 30 seconds but keep tasting so the livers don’t over power the sauce. Strain two times and keep aside until required.
In your copper pot on medium heat, seal your shallots with the butter, getting a good golden caramelisation on the skin. Add sugar and salt to caramelize further to achieve a high glaze, add your stock and cook very slowly until shallots are cooked just through.
Cool off the heat in liquid.
In a large heavy based pan, in a little olive oil sauté your bacon and achieve a golden surface, following with your mushrooms also achieving a good golden colour (Do not stew your mix!).
Add your shallots at the end to heat through and remove from heat.
Place this grandmother garnish on top of the chicken and sprinkle with coarsely cut parsley.
Note: We use the chicken livers to thicken the sauce instead of blood which was traditionally used to thicken the sauce.
Coq au vin is traditionally served with large fresh pasta.
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