Recipes
Coq au vin
20 minutes, plus marinating and cooling time Preparation time
1 hour, 30 minutes Cooking time
4 serves Serves
Ingredients
Coq au vin
4 x chicken marylands
200 g button mushrooms
8 garlic cloves
500 ml (2 cups) pinot noir
4 bay leaves
4 star anise
4 cloves
4 juniper berries
1 celery heart
2 tbsp sunflower oil
1 bunch Dutch carrots, peeled
250 ml (1 cup) chicken stock
100 g pancetta cut into lardons 4 cm x 1.5 cm
2 tablespoons cultured butter
6 sprigs of tarragon, chopped
Sea Salt and pepper, to taste
Pickled Onions
4 baby onions, peeled
200 ml water
120 g white wine vinegar
90 g sugar
To serve
Crusty bread
Butter
Miele Accessories
Method
Coq au vin
- Place the chicken, skin side down, with the mushrooms, garlic, wine, bay leaves, star anise, cloves, juniper berries and celery in a large ceramic dish and refrigerate, covered, overnight.
- Strain and reserve the liquid.
- Heat oil in a pan on medium heat, induction setting 6-7. Sauté vegetables and spices until coloured. Remove from pan and set aside.
- Heat the marinating liquid in the same pan on high heat, induction setting 8. Reduce the heat to medium-high, induction setting 7 and cook until the liquid is reduced to 100 ml. Add the chicken stock and return to the boil.
- Pre-heat the combi steam Pro oven on Fan Plus at 170°C.
- Place the chicken and vegetables in an unperforated steam container and pour over the boiling stock.
- Cook the lardons in a separate pan on medium-high heat, induction setting 7 until crispy and then add to the chicken.
- Place chicken on shelf position 2.
- Select Combination Mode.
- Select Fan Plus at 170°C + 1 hour + 100% Moisture.
- Remove from the oven and rest for 25 minutes.
- Remove the chicken and pull the knuckle from the leg and discard. Strain liquid and cook on medium- high heat, induction setting 7 until liquid has thickened a little.
- Add butter and tarragon, whisk to combine before pouring over the chicken and vegetables. Season to taste.
Pickled onions
- Peel and cut onions in half horizontally. Place onions in a sterilised jar.
- Bring the water, vinegar and sugar to the boil on medium heat, induction setting 6-7, stirring until sugar has dissolved. Pour hot pickling liquid over onions and seal jar. Set aside to cool.
To serve
- Scatter pickled onion petals around the chicken.
- Serve with crusty bread and butter.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.