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Celebrity Seattle Chef Shares Special Recipe

Thierry Rautureau, known as the Chef in the Hat, is the chef owner of Loulay Kitchen & Bar and Luc restaurants in Seattle. He has shared a special recipe with Seattle Refined: Coq Au Vin.

Coq Au Vin is a dish from Burgundy, France. The traditional recipe for Coq au Vin did not include chicken but a "Coq," which is a rooster. Chef Thierry said he likes to marinate his chicken a day prior to making this dish to showcase the wine flavor in the chicken. He serves this dish every Sunday evening at Bistrot Luc.

Coq Au Vin

4 to 6 servings

Prep time: 45 minutes the day before. 15 minutes the day of.

Cooking time: about 45 minutes

Ingredients:

  • 2 1/2 to 3 pounds cut-up chicken (10 pieces), skin on
  • 4 cups Pinot Noir (to cover the meat and vegetables)
  • 2 cups homemade chicken stock
  • 2 big carrots cut into 4 pieces each
  • 3 celery stems cut into 4 pieces each
  • 2 cloves garlic cut in halves
  • 3 bay leaves
  • 6 thyme stems
  • 10 whole black peppercorns
  • 4 tablespoons clarified butter
  • 24 pearl onions peeled
  • 24 white button mushrooms cut into quarters
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 6 parsley sprigs

Preparation:

Put all the chicken pieces in a deep container with the carrot, celery, garlic, bay leaves, thyme sprigs and peppercorns. Cover with the pinot noir and marinate for about 24 hours in the refrigerator.

The next day drain all ingredients and separate the meat from the herbs and vegetables, but keep the wine marinade. Pad the chicken dry.

Bring a large heavy frying pan to medium/high heat, add the clarified butter and sear the chicken pieces until they are browned on all sides.

After browning the chicken, add the mushrooms and pearl onions and sauté for a few minutes until brown. Add the marinated vegetables and brown for a few minutes. Add the butter, sprinkle the flour above all the ingredients while mixing so it does not stick or burn on the bottom of the pan. After a couple of minutes, add the pinot noir, the chicken stock and the herbs while scraping the bottom of the pan with a wood spatula (deglazing). Bring the liquid to a simmer, skim al the scum atop, then cover the pan, and place in oven for about 30 minutes or until the meat is tender. Once the chicken is cooked, removed from the sauce along with all the other ingredient and place in a serving dish. Keep aside while reducing the sauce to the desired consistency and season to taste. Pour sauce over all the ingredients with chopped parsley and serve hot.

Accompany with noodles or mash potatoes.

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