Coq au Vin – Sarabande & morels, jus assembled

An elegant twist on the classic: Coq au Vin with sarabande and morels, presented as a clear, blended jus instead of a creamy sauce. Nutty depth, subtle spice, and a long finish – carried by the wine, not cream.

Poultry Category
45 MIN Prep time
120 MIN Cook time
4 people Servings
Coq au Vin – Sarabande & morels, jus assembled

Preparation

Fry the chicken

Cut the chicken into serving pieces. Brown the chicken in batches in clarified butter in a heavy-bottomed pot until golden brown. Remove and set aside.

Aromatic base

Finely chop the shallots, dice the carrots and celery. Sauté slowly in the cooking fat until the vegetables are soft and lightly browned. Add the tomato paste and sauté briefly.

reduce wine

Extinguish with saraband and the liquiddrastically reduce, until about a third remains and no crude tartaric acid is perceptible anymore.

Build depth

Add poultry stock, morels, thyme, bay leaf and optionally juniper berries.

Stir in a small splash of Madeira or Oloroso, then reduce the heat.

cook gently

Return the chicken pieces to the pot. Cover and cook.very low temperatureapprox.90–120 minutesLet it simmer gently. The sauce should concentrate, not boil.

Finals & Bindings

Remove the chicken pieces from the sauce and keep warm.

Reduce the sauce slightly further if necessary, then simmer over very low heat withassemble cold butter, without boiling them again.

Season with salt and a very small amount of pepper.

Place the chicken pieces back into the sauce and let them simmer briefly.

Why this wine?

The dense structure and spicy depth of Sarabande support the clear jus and highlight the nutty aromas of the morels. Wine and sauce meld into a captivating whole.
Good to know

Tips & insights

  • Joint the chicken and sear it all over, so roasted flavours develop and the skin stays aromatic.
  • Reduce the Sarabande strongly before stock and meat are added; this removes alcohol and raw acidity.
  • Clean fresh morels thoroughly and sauté them only briefly and separately, so they keep their nutty aroma.
  • Finish the jus by mounting it with cold butter and do not let it boil again, so it turns glossy and silky.
  • Soak dried morels and use the strained water as well if fresh ones are unavailable.

Frequently Asked Questions

Which wine pairs with Coq au Vin?

The Sarabande. Its dense structure and spicy depth carry the clear jus and highlight the nutty aromas of the morels, so that wine and sauce merge into a tense unity. The Gigue acts as a brighter, fresher counterpole for a particularly fine balance.

How are morels cleaned properly?

Morels have a honeycombed surface in which sand collects. Cut them lengthwise and rinse them briefly but thoroughly under running water, then pat dry well. Dried morels you soak, and filter the water before using it.

What does a mounted jus mean?

To mount means to whisk cold butter into a reduced sauce at the end. The butter binds the jus, makes it glossy and velvety and rounds off the acidity. Pull the pot from the flame and stir in the butter piece by piece, without letting the sauce boil.

Can I prepare the dish in advance?

Yes. Braise the chicken a day ahead and let it cool in its liquid, so the flavours meld. Warm it gently before serving and only then mount the jus with butter. The morels are best sautéed fresh for the finest texture.

The wine to pair

See all wines for this category

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