Coq au Vin

by Stefan Kolsch

Sear the chicken legs for approximately 10 minutes, or until golden brown


4 Corn Fed Chicken Legs
½ tbsp Salt
½ tsp Black pepper (ground)
3-4 tbsp Plain Flour
2 tbsp Olive Oil
2 Shallots (chopped)
40 ml Cognac or Brandy
700 ml Red Wine
400 ml Chicken Stock
2 Bay Leaves
1 tbsp Corn flour
20g Butter
2 Cooking Apples (cored and cut into 6-8 wedges)

Coq au Vin


Allow the meat to come to room temperature and pat dry with kitchen paper.
Place the chicken legs in a plastic bag with the salt, pepper and flour, and shake well.
Heat the oil in a large pan with a tight-fitting lid over medium heat. Sear the chicken legs for approximately 10 minutes, or until golden brown, then remove and set aside. Remove any excess fat from the pan, then add the shallots and cook for 2-3 minutes until lightly browned. Add the Cognac, 600 ml of the wine and stock to deglaze. Return the chicken to the pan, along with the bay leaves, then cover and simmer for 20-30 minutes.
Remove the chicken legs from the sauce and place them in another pan. Dissolve the corn flour in the remaining wine and add to the sauce, then reduce until it thickens. Pour the sauce through a sieve into the pan with the chicken legs. Reheat gently, then keep warm.

Heat the butter in a frying pan and cook the apple until golden brown, then serve with the Coq au Vin on preheated plates.

Serve with fresh noodles, sprinkled with chives.

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