Coq au vin sous vide

  • Coq au vin Sous VideCoq Au Vin Jensglatz
Jens Glatz
Level of difficulty:

For 4 -6 people

approx. 200 g  chicken carcass
1 Tbsp soy sauce
2 juniper berries
2 allspice corns
5 Tbsp butter
1.2 kg roast chicken pieces
Salt, pepper
500 ml red wine (Burgundy, Beaujolais, Côtes du Rhône oder Chianti)
100 g lean, mild bacon
2-3  sprigs of thyme
2 garlic cloves, pressed
2 bay leaves
¼ tsp thyme
2 tsp tomato puree
40 ml oil
20 peeled onions, approx 2.5 cm size
450 g fresh mushrooms, washed, dried and quartered
500 g waxy potatoes
1 bunch of parsley
2 pinches of sea salt
60 ml Cognac
30 g flour
30 g butter


Chicken stock (sous vide):
Wash the carcass and chop into pieces. Next, vacuum pack the allspice, soy sauce, juniper berries and 300 ml of water and cook for approx. 20 minutes sous vide at 85 °C in the fusionchef water bath until the stock is clear.
Then, reduce the cooking temperature to 65 °C and leave to marinate for 2.5 hours.
Preparation time: approx. 3 hours. Prepare the stock a day in advance.

Preparation Coq au vin (sous vide):
Wash the chicken, dab dry and remove the skin. Soak the chicken for at least 2 hours in red wine. Remove the rind then cut the bacon into strips. Take the chicken out of the wine, season with salt and pepper and then vacuum pack together with 1 tbsp of butter, 1 sprig of thyme and the bacon strips.

Cook for 4 hours at 65 °C in the fusionchef  sous vide water bath.
Preparation time: approx. 4.5 hours. Meanwhile, prepare the onions, mushrooms, potatoes, sauce and the chicken skin chips:

Chicken skin chips:
Remove the fat from the chicken skin, place on baking paper, salt, cover with baking paper and place a light weight on the paper so that it does not fold over while cooking. Cook at 160 °C (upper/lower heat) in a pre-heated oven for 25 minutes until crisp.
Preparation time: approx. 25 minutes.

Golden onions - Oignons glacés à brun:
Foam 3 Tbsp of butter and 20 ml of oil in the pan or casserole. Add the onions and braise on a low heat for 10 minutes until they are all golden brown.
Add the remaining 120 ml chicken stock and bay leaves to the onions, close the lid and simmer for 45 minutes until the onions, still keeping their shape, become soft and the liquid has evaporated.
Preparation time: approx. 60 minutes.

Mushrooms sautés au Beurre:
Add 1 Tbsp of butter and 20 ml oil to the hot pan. Allow the butter foam to reduce and then add the mushrooms. Swirl the pan for 4 minutes. While brazing, the mushrooms temporarily soak up the fat. After 2-3 minutes the fat comes out again and the mushrooms start to brown without going soft.
Preparation time: approx. 10 minutes.

Parsley potatoes:
Cool the peeled potatoes in lightly salted water for 20 minutes, drain and leave to steam off. Brush with melted butter and sprinkle with coarse salt and chopped parsley.
Preparation time: approx. 35 minutes.

Pour some of the chicken stock and the red wine marinade into a hot casserole. Please leave 120 ml chicken stock for the onions (Oignons glacés à brun). Add the garlic, bay leaf, 1/4 tsp thyme and the tomato puree and bring to the boil. Cover the pot with the lid and cook on a medium heat for 15 minutes so the liquid reduces. Season the reduced sauce with salt and pepper, remove from the heat and take out the bay leaf.

Mix the flour with 30 g of butter and mix to a "Beurre manié". Next, using a whisk, add the floured butter to the hot sauce and while stirring constantly bring back to the boil for 1-2 minutes. The sauce is finished when it lightly sticks to a spoon.
Preparation time: approx. 25 minutes.

Take the chicken and bacon our of the sous vide bag, add to a pan, pour over with Cognac and light on fire. Shake the pan on the stove until the fire is extinguished.
Add the chicken from the casserole to the sauce. Spread the stewed onions and mushrooms around the casserole and drench with the sauce.
Serve with the parsley potatoes.

This recipe was kindly provided by Jens Glatz.