French cuisine

Medium

Coq au Vin With a Side of Duchess Potato

Name: Coq au Vin With a Side of Duchess Potato
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: Marinate chicken & veg; 4 cup Red Wine; 6 oz. Carrot; 22 oz. Onion; 2 Stalks Celery; 25 oz. Bone-In chicken; 1 tsp. Whole black peppercorn; 5 Cloves Garlic; 6 oz. Pork Belly; 8.6 oz. Portobello mushroom; 7 oz. White mushroom; 1.8 oz. Shallots; Saute Mushrooms; 1 tsp. Olive Oil; 2 tbsp. Butter; 1 tbsp. Flour; 2 tbsp. Cognac; 1 tbsp. Avocado oil; Chicken Seasoning; 1/4 tsp. Sea salt; 1/4 tsp. Ground black pepper; Red Wine Vegetable Seasoning; 1/4 tsp. Sea salt; 1/4 tsp. Ground black pepper; 1 tbsp. Flour; 1/4 cup Cognac; 1 tbsp. Tomato paste; 2 cup Beef stock; 1 Spring Bouquet Garni; 33.6 Oz Potatoes

Coq au Vin With a Side of Duchess Potato a classic French dish that creates a brand new chicken experience. This braised chicken in wine with baked potatoe roses and braised vegetables all in a harmony a flavors. Perfect for a dinner party!

Chef Naeim Darzi

RATING LIKE SAVE PRINT

Coq au Vin With a Side of Duchess Potato

5 stars rating if you like it!

Done

Recipe

PRE TIME: 30 min

COOKING TIME: 15 min

TOTAL TIME: 45 min

4 SERVING

Ingredients:

Marinate chicken & veg
4 cup Red Wine
6 oz. Carrot
22 oz. Onion
2 Stalks Celery
25 oz. Bone-In chicken
1 tsp. Whole black peppercorn
5 Cloves Garlic
6 oz. Pork Belly
8.6 oz. Portobello mushroom
7 oz. White mushroom
1.8 oz. Shallots
Saute Mushrooms
1 tsp. Olive Oil
2 tbsp. Butter
1 tbsp. Flour
2 tbsp. Cognac
1 tbsp. Avocado oil
Chicken Seasoning
1/4 tsp. Sea salt
1/4 tsp. Ground black pepper
Red Wine Vegetable Seasoning
1/4 tsp. Sea salt
1/4 tsp. Ground black pepper
1 tbsp. Flour
1/4 cup Cognac
1 tbsp. Tomato paste
2 cup Beef stock
1 Spring Bouquet Garni
33.6 Oz Potatoes
Potatoes Boil
1/2 tsp. Sea salt
1/4 oz. Rainbow baby carrots
4 oz. Pearl onions
Carrots & onion boil
1/2 tsp. Sea salt
1 tbsp. Granulated sugar
2 tbsp. Butter
1 Clove Garlic
1 cup Heavy cream
3 Springs Thyme
Mashed potatoes
4 tbsp. Butter
1/4 tsp. Sea Salt
1/2 tsp. Ground nutmeg
2 Medium Egg yolk
Stew
1 tbsp. Butter
1 tsp. Lemon juice

Directions:

Bring a saucepan to low heat, pour the red wine into the pan, and simmer for about 20 minutes. During the simmering, skim off the foam on the surface of the red wine.

Cut some carrots, chop the onion and cut the celery, add them to a plate for later use.

Cut off the chicken leg, drumstick, chicken wings, and chicken breasts of the whole chicken. Add the chicken bone and the chicken breast to one bowl (we don't need them this time), add the chicken leg, and chicken wings to another bowl, and set aside.

After simmering, pour the red wine into a big bowl to cool down.

Add the chicken legs and chicken wings to the red wine to marinate, also add cut celery, cut onion, black peppercorns, cut carrots, and crushed garlic, mix it well, transfer to refrigerator marinate for 12 hours.

After marinating, take out the bowl from the refrigerator, take out the chicken add it to a plate with a paper towel. Filter out the mixed vegetables in a bowl, and keep the red wine in another bowl.

Pat the chicken to dry on the surface with a paper towel, do the same with the mixed vegetables, and set aside.

Cut a piece of pork belly into small. Bring a skillet to heat, and saute the pork belly. Meanwhile cut the portobello mushrooms and white mushrooms into small.

Remove the sauteed pork belly to a plate with a paper towel.

Mince the shallots. Add shallots and mixed mushrooms on a plate.

Heat the same pan sauteed pork belly, add olive oil, add mixed mushrooms and stir fry, add shallots and stir fry. Add butter, and mix it well. Add flour and stir. Pour in the cognac and stir fry. Remove the mushrooms to a plate, and set them aside.

Heat the same pan, add avocado oil, add the chicken to the pan, seasoning with sea salt and black pepper, this step is for browning the chicken on the surface. Remove the chicken to the plate and set it aside. Add the mixed vegetables that are marinated with red wine, stir fry, and season with sea salt and black pepper. Add tomato paste then mix well, and stir fry for 1 minute. Add flour, and stir fry. Return the chicken to the pan. Add red wine and flambe. Pour in the red wine that we used earlier to marinate chicken and vegetables. Pour in the beef stock, and throw in a bouquet of Garni (parsley stalks, thyme, one bay leaf, and leek).

When the mixture comes to a boil, skim the foam on the surface. Cover, transfer to the oven bake for 30-45 minutes at 350°F / 180°C.

Peel and cut the potatoes. Heat a pot of water, add sea salt, and add cut potatoes. Bring to a boil.

Heat a saucepan, add rainbow carrots and baby onions, add water that can over the vegetables, seasoning with sea salt, white sugar, and butter. Grab a piece of parchment paper, fold 4 times to make it a triangle shape, measure the paper with the saucepan, then cut it to the same radius as the pan, cut a hole in the center of the paper, unfold the paper, add on the surface of the vegetables to help cook the vegetables.

The chicken has been baked for 45 minutes, taken out from the oven, and cool down for about 30 minutes.

Heat another saucepan, pour in heavy cream, add thyme, crush the garlic, and put in the pan.

Drain the potatoes and cool down. Use a potato ricer to press the potato, add to a big bowl, add butter, add cooked heavy cream, stir, season with sea salt, add grated nutmeg, add another piece of butter and heavy cream, then stir. Add the butter and cream the third time, season with sea salt, add 2 egg yolks and stir in a certain direction.

Fill up a piping bag with mashed potatoes.

Take out the parchment paper from the saucepan with vegetables, remove the vegetables to a plate, and set aside.

Squeeze the piping bag with the potatoes onto the baking sheet, put it in the oven bake for 20 minutes at 425°F / 220°C. When it's done. Cool down.

Remove the chicken to a plate, put the vegetables on a plate, and filter the chicken soup to the bowl.

Reheat the pan that cooked chicken, pours in the chicken soup, skim the foam on the surface of the soup, return the mushrooms and pork belly to the pan, and reduce the sauce until thick.

Turn off the heat, add butter to the pan, add lemon juice, mix well, and set aside.

Add the sauce to a plate, place the chicken, put carrots and onions on the side, garnish with microgreens, place the duchess potato on the side, and serve.