材料

带骨甘榜整鸡1.5千克,斩成10块
面粉适量
鸡肉高汤350毫升
橄榄油3大匙
海盐少许
黑胡椒少许
五花肉培根150克,切丁
白蘑菇300克
意大利平叶欧芹50克,分离叶茎,保留茎部做香草束

腌味料
浓郁红酒850毫升(如赤霞珠或西拉葡萄酒)
胡萝卜3棵,去皮切小块
西芹3棵,去皮切小块
白洋葱2个,去皮切四等分
香草束1把(保留的平叶欧芹茎,3片月桂叶、百里香8支)
黑胡椒碎1小匙
蒜头3瓣,切半

做法
1.把酒煮滚至减少1/4,晾凉或浸冰水降温。
2.把斩件的鸡肉用晾凉的红酒和剩余腌味料腌味至少24小时。
3.把鸡肉取出沥干,把蔬菜、香草和香料分离,保留红酒待用。
4.用少许海盐和黑胡椒腌味鸡肉,撒上面粉,用加热的铸铁平底锅把每一面煎香至金黄色。
5.把大型法式烤锅加热,煎香五花肉培根至油流出,加入白蘑菇炒香,加入保留的蔬菜翻炒至焦糖化。
6.加入煎香的鸡肉,红酒酱和鸡汤煮滚,转小火继续炖煮30分钟。
7.如果喜欢更浓郁的酱汁,用筛网把汤汁滤出,继续加热直到减少1/3,然后把酱汁倒回鸡肉和蔬菜上,缀以意大利平叶欧芹即可。

Coq Au Vin (Braised Chicken in Red Wine)

Ingredients
1.5kg whole ganbang chicken bone in, chopped into 10 pieces
some plain flour for coating
350ml brown chicken stock
3tbsp olive oil
a pinch of sea salt
a pinch of black pepper
150g streaky bacon, diced
300g white button mushrooms
50g flat Italian parsley, reserve stem for bouquet garni

Marinade
850ml full bodied red wine (eg. cabernet sauvignon or shiraz)
3 stalk carrots, peel and cut into small chunk
3 stalk celery, peel and cut into small chuck
2 white onions, peel and quarter
1 spring bouquet garni (Italian parsley stem, 3 bay leaves, 8 sprigs of thyme)
1tsb crushed black pepper
3 garlic cloves, halved

Method
1. Bring wine to a boil until it reduced by ¼. Allow to cool or ice bath it to speed up cooling process.
2. Marinate chopped chicken with cooled wine reduction and remaining Marinade ingredients for 24hrs minimum.
3. Stain out chicken, seprate vegetates, herbs and spices. Reserve red wine for braising.
4. Season chicken with pinch of sea salt and black pepper, dust it with flour. Seared it evenly till golden brown on all side in a heated cast iron pan.
5. Heat up casserole or a large cray pot, sweat down streaky bacon. Once fats are released, add white button mushrooms to sauté, followed by reserved vegetables, sweat further till it’s nicely caramelised.
6. Add in seared chicken, red wine and brown chicken stock, bring to a boil. Cook further with simmering heat for another 30mins.
7. If you prefer a richer sauce, strain out the gravy using a strainer, continue cook to reduce it by 1/3, pour sauce back into chicken and vegetables, garnish with chopped Italian parsley and serve.

食谱提供: The Disgruntled Brasserie
地址:28 Ann Siang Road
电话:6808 2184
示范厨师: Desmond Goh
餐馆总厨 Head Chef

text: 若昕 photo: Kin@Say Cheese Studios