Culinary Arts 117A – Coq au Vin

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Culinary Arts 117A - Coq au Vin

P. 457
Servings 8 (12 oz. each)


  • 4 200 half pans (raw chicken, dredge, cooked chicken, trash)
  • 5 400 ninth pans (garlic, bacon (raw and cooked), pearl onions, cut mushrooms)
  • 1 small ladle (clarified butter)
  • 1 tongs (to flip chicken)
  • 1 wooden spoon (for bacon, onions and mushrooms)
  • 1 braiser (soitoire?) - large (to cook chicken)
  • 1 lid for the braiser (for chicken pan)
  • 1 sautause (medium) (bacon, onions and mushrooms)
  • 1 lid for the sautause (for bacon pan)
  • 1 china cap (to strain sauce)
  • 1 spoon (for plating)


  • 1 3-pound chicken (cut into 8 pieces)
  • flour (as much as needed for dredging)
  • salt and pepper (to taste)
  • 2 fl. oz. clarified butter
  • 4 fl. oz. brandy
  • 1 bouquet garni (carrot, leek, thyme, bay leaf)
  • 6 garlic cloves (minced)
  • 24 fl. oz. red wine
  • 1 pt. chicken stock
  • 4 oz. bacon lardons, diced
  • 18 pearl onions (peeled)
  • 10 mushrooms, medium (quartered)
  • buerre manie (as needed - see Note below)


Mise en Place

  • Peel pearl onions (boil, ice bath, and then peel would be my preferred method)
  • Prepare Buerre manie
  • Prepare dredging station (season the flour with salt and pepper)
  • Prepare bouquet garni
  • Quarter mushrooms
  • Mince garlic
  • Dice bacon


  • Dredge the chicken pieces in flour seasoned with salt and pepper.
  • Heat the clarified butter in a 12-inch braiser; brown the chicken in two or three batches.
  • Add the brandy and ignite. When the flame dies, add the bouquet garni, garlic, wine and stock. Bring to a boil, reduce to a simmer.
  • Cover the pan and simmer until the chicken is tender, approximately 40 minutes (are we going to actually take the temperature?)
  • In a separate pan, saute the bacon until the fat begins to render. Add the onions and saute until they begin to brown. Cook the bacon and onions covered, over low heat, until the onions are tender. Add the mushrooms and cook them until tender.
  • Remove the chicken from the pan and adjust the sauce's consistency with the beurre manie. Strain the sauce through a china cap and adjust the seasonings.
  • Spoon the bacon, onions and mushrooms onto a serving platter, place the chicken over them and ladle the sauce over the finished product.


buerre manie (buur Mahn-YAY) - a combination of equal amounts, by weight, of flour and soft whole butter. Buerre manie is used for quick thickening at the end of the cooking process to add shine and flavor to the sauce as it melts.
Procedure for Using Beurre Manie
  1. Knead flour and butter together until smooth
  2. Form the mixture into pea-sized balls and whisk them gradually into a simmering sauce.

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