- Serves: 6
- Cook Time: 3 hours 15 minutes
- Prep Time: plus 24 hrs marinating
- Effort: medium
For the marinade
- 1.8 kg chicken, jointed (or 6 chicken supremes with skin on)
- 100 g unrefined caster sugar
- 20 g sea salt
- 20 g cracked freshly ground white pepper
- 300 ml red wine
For the sauce
- 60 g unsalted butter
- 100 g pancetta lardons
- 20 baby onions or shallots, peeled
- 1 cloves garlic, chopped
- 1 bouquet garni
- 20 shiitake mushrooms, quartered
- 80 ml cognac
- 500 ml red wine
- 20 g plain flour
- thyme sprigs and chervil, to garnish
For the celeriac mash
- 3 celeriac, peeled and diced
- 1 tbsp butter
- 100 g shallots, sliced
- 3 sticks celery, washed and sliced
- 250 ml white wine
- 250 ml vegetable stock
- 500 ml double cream
- 125 g butter
- sea salt and freshly ground black pepper
1. Place the chicken in a non-reactive dish, add all the ingredients for the marinade and leave for at least 24 hours.
2. Drain and put the chicken pieces to one side.
3. Melt 40g of the butter in a large casserole. Gently fry the pancetta and the onions until lightly browned. Add the chicken pieces, garlic, bouquet garni and mushrooms and fry until golden.
4. Pour the brandy over the chicken and carefully flambé.
5. Add the wine and bring to the boil. Cook over a medium heat for about 1 hour and 20 minutes. Remove the chicken and vegetables and keep warm.
6. Mix together the flour and remaining butter and whisk into the sauce. Cook for 5 minutes, until the sauce is thickened. Adjust the seasoning as necessary.
7. Meanwhile, make the celeriac mash. Peel the celeriac and cut into chunks.
8. Heat the butter in a large saucepan and fry the shallots.
9. Add the sliced celery and wine and cook for 5-10 minutes over a gentle heat, until the wine has reduced.
10. Tip in the diced celeriac and cook for a further 5 minutes.
11. Pour in the vegetable stock and cook for a further 5 minutes, until the stock has reduced.
12. Add the cream and cook for 1 hour and 30 minutes, over a very low heat.
13. Strain through a sieve, reserving the juices.
14. Using a hand blender, whiz the celeriac, adding enough of the reserved cooking juices to make to a smooth puree.
15. Stir in the butter and reheat gently.
16. Garnish the coq au vin with thyme sprigs and chervil and serve immediately, with the celeriac mash.
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