Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Coq au vin the classic way
Mushrooms, bacon, red wine and delicious poultry come together to create a whole that is far more than the sum of its parts. If you can, take a cockerel, but a hen is almost as delicious.
Ingredients
| Ingredients (6 servings) | ||
|---|---|---|
| 2 | Onions, roughly chopped | |
| 1 | Carrot, roughly chopped | |
| 1 | stick | Celery, roughly chopped |
| 4 | Bay leaves | |
| 10 | Peppercorns | |
| 1 | bottle | Red wine |
| 1 | Rooster or large chicken of at least 1 ½ kg, preferably 2 kg, cut up on the bone | |
| 1 | tablespoon(s) | Butter, lard or rendered poultry lard |
| 200 | g | Unsmoked bacon (e.g. pancetta), cut into lardons |
| 20 | Pearl onions or large shallots, peeled | |
| 500 | g | Brown mushrooms |
| 4 | Garlic cloves, peeled | |
| 1 | tablespoon(s) | Flour |
| 1 | dash | Cognac |
| Salt | ||
| Black pepper, freshly ground | ||
| Fresh parsley to garnish | ||
- The day before braising, put the root vegetables, bay leaves, peppercorns and red wine in a pan and bring to the boil once. Remove from the heat. When it has cooled to room temperature, add the poultry pieces and leave to marinate overnight.
- The next day, preheat the oven to 180 °C. Remove the chicken from the marinade and strain the marinade through a sieve. Discard the vegetables and spices, keep the marinade.
- Heat some fat in a heavy pan and fry the bacon until crispy. Lift out and set aside for later. In the same pan, brown the chicken pieces on all sides. Highlight. Do the same with the pearl onions and mushrooms.
- Allow the garlic cloves to take on color briefly, dust with a little flour and then deglaze the pan with a good dash of cognac. Add the poultry pieces, season well with salt and pepper and pour in the marinade. Cover and braise in the oven for 1 to 1 ½ hours. About ½ hour before the end of the cooking time, add the onions, 15 minutes later the mushrooms. If you like, you can also briefly crisp up the skin of the chicken under the grill.
- Just before serving, sprinkle over the crispy bacon and chopped parsley.
