This lesson involves the classic dish of coq au vin with pomme puree and grand-mère garnish. It requies marinating a chicken and then cooking it and other items the next day. For a detailed breakdown on preparing the chicken for marinating, refer to the video lesson. All in all, this lesson provides a primer on one-pot cooking.
Coq au Vin with Pomme Puree and Grand-Mère Garnish
Yield: 4 portions
•1 whole chicken,approximately 3 lbs
•1 ea onion, yellow, small dice
•1 ea carrot, large, small dice
•2 st celery, small dice, peeled
•6 oz bacon, slab, lardons
•1 btl red wine, Burgundy
•chicken stock, as needed
•3 thyme sprigs
•2 ea bay leaf
•0.25 bu parsley, stems and leaves separated
•2 cl garlic, brunoise
•1 T tomato paste
•flour, as needed
•2 oz brandy
potatoes (pomme puree)
•24 oz potatoes, russet,large dice, peeled
•12 oz butter
•2 oz milk, hot
•salt and white pepper, to taste
•16 ea pearl onions, peeled
•4 cl mushrooms, button,
Cooking Method: Chicken
In a small bowl, season the broken-down chicken. Combine with parsley steams, bay leaves, and thyme sprigs. Cover with red wine and let it sit overnight.
Remove the chicken and pat dry, removing as much moisture as possible. Lightly coat the chicken in flour and sear to a golden brown using grapeseed oil. Place the larger pieces in first with the skin side down. The goal is to capture the fond in the bottom of the pan, which should be golden brown and not burned. Periodically scrape the fond off to avoid burning. Remove the chicken when done and reserve the oil.
Add the bacon to the same pot, along with the mirepoix, with onions and carrots first. Stir and add celery after. Add tomato paste and cook to a rusty brown. Deglaze with brandy. Be careful to step away, as the brandy will flame. Cook for about one minute.
Add the chicken on top of the mirepoix mixture. Pour the marinade over the chicken, and then add red wine and chicken stock to cover. Bring to 165–170 degrees. Make a cartouche and use it to cover the pot contents. Place in an oven at 300 degrees for 45 minutes to an hour. Check it 30 minutes into the cooking time.
Cooking Method: Potatoes (Pomme Puree)
Peel and cut the potatoes. Place them in a large pot covered with cold water. Season them with salt and cook until fork-tender. Strain them, return them to the pot, and then dry them in a low-temperature oven for seven minutes. Following the chef’s demonstration, mill the butter and the potatoes into hot milk. Gently mix and season to taste. Cover and keep warm.
Cooking Method: Grand-Mère Garnish
In a small sauté pan, render the remaining lardons. Add halved pearl onions followed by mushrooms after a minute. Cook until golden brown. Season to taste and garnish with fine-cut parsley.
Final Steps and Plating
To finish up, check the chicken. Be careful when removing the cartouche, as steam might escape. If the chicken is ready, it should be fork-tender and easily fall apart.
To plate the potatoes, use a spoon to push through one way, and then come back and gently scoop a portion of potatoes out. Gently place the potatoes on the plate to make a smooth surface.
Put the chicken on top of the potatoes,followed by the vegetable sauce. Finish with the grand-mère garnish.