SeppeltChardonnay
2019 Henty, $40
Structuredyetpowerful
withflavoursofpear
andcitruspeel.
Pairwith
coqauvin,p80SeppeltPinotNoir
2019 Henty,$45
Notesofsourcherry
andtanninswitha
toastyoakbackbone.
Pairwithbaharat
lambshoulder,p76SeppeltStPeter’sShiraz
2018 Grampians,$80
Aromasofblueberries
andblackberrieslaced
withsweetspice.
Pairwith
short-ribtacos,p79Coq au vin
SERVES 4–6 // PREP TIME 45 MINS // COOK 2 HRS (PLUS DRYING, CHILLING, MAKING STOCK)
This classic Burgundian braise is elegant in its simplicity.
Start this recipe a day ahead to prepare the chicken and stock.
1 large chicken (1.8kg)
60 gm clarified butter (see note)
150 gm streaky bacon, cut into
lardons and blanched (5 mins
from a cold-water start)
1 large onion, finely chopped
1 carrot, diced
2 celery stalks, diced
5 garlic cloves, coarsely
chopped
1 large Roma tomato, peeled,
seeded and coarsely
chopped
30 gm plain flour
750 ml red Burgundy or
Australian pinot noir
50 ml Cognac or brandy
200 ml reduced chicken stock
(see note)
1 bouquet garni (see note)
500 gm pickling onions (about
12), peeled with roots intact
60 gm unsalted butter
Large pinch of caster sugar
1 tbsp olive oil
250 gm button mushrooms
¼ cup finely chopped
curly-leaf parsley
1 Portion chicken into 8 pieces,
leaving the first joint of the wing
attached to about a third of
each breast (your butcher can
do this for you). Reserve carcass
and wing tips for stock. Place
chicken skin-side up on a wire
rack and refrigerate to dry
(6 hours or overnight).
2 To make reduced stock, fry
the chopped chicken carcass
and wing tips with 300gm extra
chicken wings and 120gm
chicken giblets until browned
(1-2 minutes). Add 120gm each
coarsely chopped carrot and
onion, and 2 celery stalks, cover
with water and bring to the boil.
Skim off scum and simmer for 3
hours. Strain through a fine
sieve, cool and refrigerate.
3 The next day, remove fat from
surface and boil stock until
reduced to about 20 per cent of
original volume (1 hour). Or
reduce a good shop-bought
chicken stock. Remove chicken
from fridge and bring to room
temperature before cooking (20
minutes). Preheat oven to
140ºC. Heat 20gm clarified
butter in a casserole overmedium heat, add lardons
and cook until lightly brown
(5 minutes). Transfer to a plate.
4 Heat remaining clarified
butter in casserole over medium
heat. Season chicken and
brown in batches (5 minutes
each side; don't crowd the pan).
Transfer to plate with lardons,
then strain fat through a sieve
and return to casserole.
5 Add onion, carrot, celery,
garlic and tomato to casserole,
and sauté over medium heat
until onion is translucent (6-8
minutes). Sprinkle flour over
vegetables and stir continuously,
scraping base of pan until roux
starts to colour (2-4 minutes).
Add a splash of wine to deglaze
pan, scraping the base and
stirring to form a smooth, thick
sauce. Return chicken and
lardons to casserole, add
Cognac and cook for 1 minute.
Add wine and turn chicken until
coated in sauce (3-4 minutes).
6 Add reduced stock and
bouquet garni, and return to
the boil. Season, then cover
with a round of baking paper,
reduce heat to low, cover with
a lid and braise in oven until
chicken is cooked through
(25-30 minutes).
7 Meanwhile, place onions in
a saucepan and cover with cold
salted water, bring to the boil,
then reduce heat to mediumand simmer until starting to
become tender (8-10 minutes).
Drain. Heat half the butter and
the sugar in a large frying pan
over medium heat, add onions
and fry, stirring occasionally,
until golden (10-15 minutes).
Transfer to a plate.
8 Wipe out frying pan, heat
remaining butter and olive
oil over medium heat, add
mushrooms and fry, stirring
occasionally, until golden brown
(3-5 minutes). Add 100ml cold
water and bring to the boil,
cover with a lid and cook until
mushrooms are tender (4-5
minutes). Drain and transfer
to plate with onions. Transfer
chicken and lardons to a warm
plate and loosely cover with
foil. Strain cooking liquor into
a large saucepan and reduce
over medium heat until
thickened (2-4 minutes).
Remove excess fat from the
surface, then return to pan and
add chicken, lardons, onions
and mushrooms, bring to the
boil, and season to taste.
9 Scatter coq au vin with
parsley and serve with potato
and celeriac purée or pasta.
Note To clarify butter, melt diced
butter in a saucepan over low
heat until fat and milk solids
separate. Remove from heat,
strain through a sieve lined with
muslin into a bowl. For bouquet
garni, tie 5 thyme sprigs, 2 bay
leaves and 6 parsley stalks in
a piece of muslin with twine ●PARTNER PROMOTION
Wine suggestions by Seppelt Drumborg Vineyard