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.
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.
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.
Extinguish with saraband and the liquiddrastically reduce, until about a third remains and no crude tartaric acid is perceptible anymore.
Add poultry stock, morels, thyme, bay leaf and optionally juniper berries.
Stir in a small splash of Madeira or Oloroso, then reduce the heat.
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.
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.
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