Sous Vide Chicken “Coq-au-Vin”
Sous Vide is a great way to cook items that require long cooking times like roasts and tougher cuts. This recipe was originally developed as a way to use the tougher male rooster by braising it for an extended period in red wine.
On our Foodie Adventure to the “Dordogne” region of France, we prepare this traditional chicken dish with an immersion circulator “Sous Vide.”
Here is a link to my “Sous Vide 101” post: https://chefmichaelsalmon.com/sous-vide-101/ if you would like some basic information on this cooking method.
Sous Vide Chicken “Coq-au-Vin”Course: EntreeCuisine: FrenchDifficulty: Medium
8 chicken thighs, bone in
Kosher salt and black pepper
1 batch marinade (recipe below)
1 Tablespoon unsalted butter
2 Tablespoons all purpose flour
1 cup red wine
3 Tablespoons canola oil
1 pint fresh small “pearl” onions
2 slices thick-sliced apple-wood smoked bacon
1 pint small button mushrooms, washed, dried and quartered
1 Tablespoon chopped parsley
2 cups red wine
2 cups chicken stock (I usually use browned chicken stock)
4 cloves garlic, peeled and crushed
2 slices thick-sliced apple-wood smoked bacon, small diced
1/2 cup small diced yellow onion
2 carrots, peeled and small diced
3 ribs of celery, small diced
2 bay leaves
3 sprigs fresh thyme
- Preheat the Sous Vide to 67-degrees C.
- Season the chicken thighs. Divide the chicken between 2 gallon-sized Ziplock heavy-duty freezer bags.
- Divide the cooled marinade between the 2 bags and remove as much air as possible. Seal the bags.
- Cook the chicken in the circulator for 12 hours, making sure the chicken is submerged. It may be necessary to weigh the bags down.
- Make a roux in a medium-sized sauce pot. Melt the butter and add the flour. Cook over a low flame, stirring for 3 minutes to cook the roux. Whisk in the 1 cup of red wine off the heat.
- When the chicken is done, open the two pouches and carefully remove the thighs to a baking sheet. Pour the remaining marinade into the pot with the roux and red wine; bring to a boil. Reduce the pot to a simmer and cook for 15 minutes.
- Heat a large skillet over medium heat. Pat the chicken thighs dry with paper towel and season with salt and pepper. Add the canola oil to the sauté pan and crisp the chicken (skin-side down first) for 8 minutes. Flip the thighs over and crisp the other side for another 8 minutes.
- Prepare the pearl onions by cutting off the root end. Bring a few quarts of water to a boil and blanch the onions for 3 minutes. Remove the onions from the water and cool slightly.
- Pinch the top end of the onion and the outside skin should pinch right off.
- Cut the bacon into 1/2-inch pieces and render them in a medium-sized sauté pan over medium heat. Cook until crisp and browned. Remove the bacon from the pan and reserve.
- Add the onions to the bacon fat and cook, browning slightly over medium-heat for 5 minutes, stirring as needed. Add the quartered mushrooms and cook, browning them slightly.
- Add the cooked bacon and parsley into the pan and toss.
- Place the chicken in a serving bowl and surround with sauce. Top with the bacon, onion and mushroom mixture and serve.
- Place all of the ingredients in a large sauce pot and bring to a boil. Reduce to a simmer and cook for 30 minutes.
- Cool the marinade completely.
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