Ramsay on the road: Coq au Vin
I’m starting a new video series: “Ramsay on the road”. In every clip, Gordon Ramsay goes out to help ordinary people cook a decent meal. Some of the clips were part of his “Get women back in the kitchen” campaign, some clips are part of the “Sunday Lunch” campaign, and some were part of the quality “Fast Food” campaign. First clip: Coq au Vin. Enjoy!
This video originally aired on the F-Word season 1 episode 2. Click on “more” to read the whole recipe!
- 1 x 1.3kg organic chicken, jointed into 8 (see steps and method)
- 5 tbsp plain flour
- 75ml olive oil
- 250g smoked streaky bacon, cut in pieces
- 1 onion, chopped
- 2 carrots, peeled and roughly chopped
- 2 leeks, trimmed, washed and roughly chopped
- 250g shallots, peeled, but left whole
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 100ml cognac
- 1 bottle red wine, preferably from Burgundy
- 100l chicken stock (preferably homemade (see Know-how below)
- 250g fresp ceps mushrooms or large chesnut mushrooms, trimmed and thickly sliced
- Joint the chicken (step by step 1-6, or ask the butcher to do it for you). Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.
- Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.
- Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.
- Tip in the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until wine has reduced by half. Pour in stock, return to a simmer, season and cook, uncovered, for 1 hr until liquid has reduced by half and chicken is tender. Set aside for 10 mins before serving.
- Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.
- JOINTING THE CHICKEN: Pull out the wing joints and cut off the wing tip. Using a small knife, cut around the skin and flesh on the lower wing joint through to the bone, then scrape back the flesh. Using a heavier large knife, smash through the bone halfway along and detach. Repeat on the other side.
- Detach the scaly leg bone at the drumstick with a hefty thump of the large knife. Slash through skin where the thigh joins the body and pull leg firmly from socket to dislocate the thigh bone. Press down and pull to expose the ‘oyster’ muscle underneath the bird. Slice the thigh away from the back of the body.
- Lay the whole leg joint out on the board, find the mid-point socket joint and simply cut straight through it for neat thigh and leg joints. Repeat on the other side.
- Cut through the skin and flesh halfway along to the drumstick and scrape back the flesh, then smash through the bone. Using poultry scissors or heavy kitchen scissors, cut away the back half of the breast carcass, to leave a ‘crown’ of chicken breast and wing joint. Cut through the top of the crown to divide in half for two chicken breasts.
- Lay each breast joint on the board, then cut in half again at right angles so you have one portion with a wing joint and one without. You should now have eight neat, joints of chicken.