Recipe detail

Poultry Coq au vin

21. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Poultry

Cuisine: French

Program steps

  • Preheating:
  • 135 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 02:00 hh:mm
probe icon 120 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
dry red wine 2.5 l
red onion 2 pcs
carrot 2 pcs
celery sticks 2 pcs
clove 6 pcs
whole black pepper 20 pcs
bouquet garni 1 pcs
whole chicken 2 pcs
salt 5 g
extra virgin olive oil 30 ml
butter 60 g
plain wheat flour 30 g
bacon, minced 200 g
mushrooms 500 g
pearl onion 24 pcs
caster sugar 10 g

Nutrition and allergens

Allergens: 1, 7, 9
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 294.5 kJ
Carbohydrate 5.9 g
Fat 28.7 g
Protein 2.8 g
Water 0 g

Directions

1. Marinate the chicken for 12 hours in 2l wine
(reserve 500ml for later), red onion chopped in thick chunks, sliced carrot, celery,
cloves, peppercorns and bouquet garni
2. Remove the chicken and pat dry – inside and out
3. Strain the marinade and reserve both liquid and
solid contents separately. Pick out the cloves and
the bouquet garni, reserving the latter
4. Season and sear the birds in evoo over medium heat
in a Dutch oven until they gain a nice golden colour
5. In the same Dutch oven, soften the vegetables over
medium heat and sprinkle over the flour after a few
minutes. Keep stirring until the flour starts gaining
a golden hue
6. Crank up the heat and pour in the marinade liquid.
Allow to boil for a couple of minutes and remove
from heat
7. Set the oven at 120°C on dry heat
8. Transfer the Dutch oven into the oven and cook
for 2 hours or until the chicken is tender
9. Meanwhile, sauté the bacon in butter and set aside
10. In the same pan with residual fat, sauté the
mushrooms and set aside
11. Always in the same pan, sauté the pearl onions,
adding the sugar and some salt as you go along.
Deglaze with a bit of water, lower the heat, simmer
and reduce to a sauce
12. Reduce the remaining red wine to half
13. Remove the chicken from the liquid, portion
and hold, using Cook and Hold function
14. Strain the liquid from the Dutch oven and add to
the reduced wine and keep reducing until you’re
happy with the texture
15. Add the mushrooms, onion and bacon to the sauce,
correct seasoning and pour over the chicken
before serving

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full