14 Mar Jonathan Cartu Imply: Coq au vin with mushrooms and cured ham recipe
You could use white or red wine to make this, but I tend to use red. For this recipe I have also garnished the dish with cured ham, mushroom and chives. This is a way of getting the bacon, mushroom and onion flavours of the original dish in a different way. Don’t ask me why: I’m a chef and I have to fiddle with everything. You could add button mushrooms, onions and lardons.
Prep time: 15 minutes | Cooking time: 1 hour
- 4 tbsp olive oil, for frying
- 4 large chicken thighs, bone in and skin on
- 1 large onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 stalks of celery, roughly chopped
- 1 garlic clove, bruised
- 1 x 75cl bottle red wine
- 30g crème fraîche
For the mushroom and ham garnish
- 2 tsp olive oil
- 200g chestnut mushrooms, thinly sliced
- 1 tbsp soy sauce
- 10g butter
- Squeeze of lime juice
- 2 slices of cured ham (I use pata negra but any good ham will do), cut into ½cm strips
- 20g chives, finely chopped
- Heat two tablespoons of olive oil in a large non-stick frying pan or saucepan, on a medium heat.
- Season the chicken thighs with salt and fry in the pan, skin side down. Don’t move the thighs – allow them to brown well first, otherwise you will tear the skin. Once the skin is golden – after about five to seven minutes – remove them from the pan and put to one side. Add the chopped vegetables and bruised garlic clove to the pan – these will help to deglaze it. Add two pinches of salt and fry the vegetables for five to seven minutes, stirring regularly.
- Meanwhile, pour the wine into a saucepan and boil rapidly until it has reduced to at least half of its original volume – around 350ml (I sometimes have scales to hand to weigh the wine – you want to end up with 350g). This should take about 10 to 15 minutes.
- Once reduced, pour the wine into the pan of vegetables and place the chicken thighs on top, skin side facing up. Top up with water so that the liquid reaches the chicken thighs but doesn’t cover the browned skin. Simmer, uncovered, for about 15 minutes, or until the chicken is cooked through – the internal temperature of the thighs should be 65C on a digital probe thermometer. Take the pan off the heat and leave to cool for at least 20 minutes.
- Once cooled, remove the chicken thighs, keeping them loosely covered on a plate, and strain the braising liquid through a sieve into a saucepan. Discard the vegetables. Boil the strained liquor until it has reduced to 150g – again, use kitchen scales to check the weight – and once it is reduced, add the crème fraîche and simmer until the sauce shines.
- Meanwhile, make the mushroom and ham garnish. Heat the two teaspoons of olive oil in a frying pan on a high heat. Add the mushrooms and cook until they are starting to brown. Once they have released most of their juice, add the soy sauce and cook until the liquid has evaporated once more. Stir the butter into the mushrooms along with the lime juice. Add the ham and chives and keep the garnish warm while you finish the coq au vin.
- In a clean frying pan, heat the remaining two tablespoons of olive oil over a medium heat and fry the chicken thighs again, skin side down, until the skin is crisp. Take the frying pan off the heat, turn the chicken thighs so that the skin side is facing up, and add the reduced sauce, along with a tablespoon of water. Return the frying pan to the heat and warm everything through.
- To serve, put the thighs in the middle of the plate and spoon over the sauce, followed by the mushroom and ham garnish.