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Anthony Bourdain Coq au Vin (Les Halles)
French

Anthony Bourdain Coq au Vin (Les Halles)

Anthony Bourdain's bistro coq au vin from the Les Halles Cookbook: a whole chicken marinated overnight in red wine and aromatics, then braised and garnished with bacon lardons, glazed pearl onions and button mushrooms. Rustic, unfussy French bistro cooking.

130 min
Total time
4
Servings
40 min
Prep
90 min
Cook
advanceddinnerhigh-protein
Source: Anthony Bourdain (Anthony Bourdain's Les Halles Cookbook)

Ingredients

4 servings
  • 1 litre plus 240 ml red wine, divided
  • 1 onion, diced
  • 1 carrot, cut into 1/4-inch slices
  • 1 rib celery, cut into 1/2-inch slices
  • 4 whole cloves
  • 1 tbsp black peppercorns, whole
  • 1 bouquet garni, parsley, thyme, bay leaf bundle
  • 1.6 kg whole chicken, cut into 8 pieces
  • 30 ml olive oil
  • 85 g butter, softened, divided
  • 1 tbsp all-purpose flour
  • 115 g slab or country bacon, cut into lardons
  • 225 g white button mushrooms, small, stems removed
  • 12 pearl onions, peeled
  • 1 pinch sugar
  • to taste salt and pepper

Make it your way

Instructions

Plan my prep
  1. Step 1.The day before, combine the bottle of red wine, diced onion, carrot, celery, cloves, peppercorns and bouquet garni in a large bowl, submerge the chicken pieces, cover and marinate overnight in the fridge.
  2. Step 2.Drain the chicken, reserving the marinade; pat the chicken dry and strain the vegetables from the liquid.
  3. Step 3.Season the chicken with salt and pepper, heat the olive oil and 2 tbsp of the butter in a heavy pot, and brown the chicken well on all sides, then remove.
  4. Step 4.Add the strained marinade vegetables to the pot and cook until softened, then return the chicken.
  5. Step 5.Pour in the reserved wine marinade plus the extra cup of wine to cover, bring to a simmer, then cover and braise gently for about 45 minutes until the chicken is cooked through.
  6. Step 6.Meanwhile, render the bacon lardons in a pan until crisp and set aside; in the bacon fat saute the mushrooms until browned and set aside.
  7. Step 7.Glaze the pearl onions in a pan with a little butter, a pinch of sugar and a splash of water until shiny and tender.
  8. Step 8.Remove the cooked chicken and strain the braising liquid into a clean pan, pressing the vegetables, then bring to a simmer and skim.
  9. Step 9.Make a beurre manie by mashing the remaining butter with the flour, then whisk it in piece by piece and simmer until the sauce coats a spoon.
  10. Step 10.Return the chicken to the sauce and scatter over the bacon lardons, mushrooms and glazed onions.
  11. Step 11.Simmer together a few minutes to marry the flavours, adjust the seasoning, and serve.

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