Classical syrah coq au vin. You can’t get more French than this. But why “classic”. Because we use red wine. Traditionally classic coq au vin tends to use a red burgundy wine made from Pino Noir grapes. A wine used in a lot of game cooking. However, when researching the top French chefs there is a clear current preference for a more full-bodied wine, and a North Rhone Syrah, or Shiraz is perfect for this recipe. And, believe me, it was fantastic. Look at this hearty rustic chicken in red wine casserole.
Just a quick note on the wine. You don’t have to use red wine. Although red wine is the traditional ingredient other regions of France use different wines. For example, in Alsace, they may use Riesling. In the Champagne region, they may use, yes, you’ve guessed it, champagne. It’s really up to you. Whichever you choose, however, the cooking method is the same…
1. Gather the ingredients together
Apart from a large free range chicken and the red wine, all you need to make classical syrah coq au vin is 2 large carrots, 20 shallots, or small onions, 2 sticks of celery, a bouquet garni, some olive oil, flour and seasoning. Easy…
2. Prepare the vegetables
a) The vegetables
Again, a really simple preparation. Just peel the carrots and slice into 1 cm thick diagonal slices. The same for the celery. With shallots, just peel and top and tail. Then leave whole.
b) The bouquet garni
You can obviously use a bought bouquet garni but it’s easy to make your own. Homemade also adds so much more flavour. I’ve prepared a separate tutorial on how to make your own bouquet garni so just click here or on the photograph below to view this.
3. Prepare the chicken
You’ll need a large free-range chicken for this classic coq au vin. I suggest a minimum of 1.5 kg. Buy it whole and either ask your butcher to portion it for you or have a go yourself. It’s not too difficult. You just need a very sharp kitchen knife.
If you’ve got your butcher to do this just move on to section 4.
a) Remove the chicken legs
First, get you free-range chicken and place it on a large chopping board.
Now, pull one of the legs away from the body and you will see a thin piece of skin. Cut through this and then press the leg upwards until you break the ball joint and expose the ball.
Now, cut directly through the ball joint until you have a whole leg.
b) Detach the chicken thigh and lower leg
To remove the thigh from the drumstick just look for the seem of fat where the thigh joint is. I’ve illustrated this where the knife point is in this photograph.
Just cut straight through this joint to part the thigh from the drumstick.
Do the same with the lower leg. Just cut straight through the joint. This will leave you with 4 portions. 2 drumsticks and 3 thighs.
c) Remove the chicken wings
To remove the wings, simply pull them away and press upwards like the legs to expose the joint. Cut through the joint to release the wings.
d) Remove the chicken breasts
The final part of the chicken preparation is to remove and halve the breasts. To do this, turn the breast upside down and cut down next to the ribcage. Then break the chicken so all you have is the breast and skeleton attached by flesh and skin.
Now cut through to separate the breast from the ribcage.
Now, turn the breast upside down and just cut through the bone in the middle to separate the breasts into two.
Because the breasts are large I then cut them in half and end up with 10 separate chicken portions. Plenty for a family of 4.
And that’s it. The chicken is ready to marinade. If you are still a little unsure on how to prepare the whole chicken below is a good video I found running through the steps above.
4. Marinade the ingredients
To make this classical syrah coq au vin you will need to marinade all of the ingredients for 24 hours. The marinade is nothing more than reduced red wine. Simply take you 1 litre of syrah red wine and bring to a simmer on your stove. Reduce this by 1/3 then leave to cool.
Now place your prepared vegetables and portioned chicken into a large bowl and, once the wine has cooled, pour this all over the ingredients. Now clingfilm the top and leave in the fridge for 24 hours.
After 24 hours, place all ingredients in a large colander and drain the wine marinade into a bowl. Drain for at least an hour and then separate the chicken and vegetables and place on kitchen paper and pat dry.
5. Prepare the coq au vin
To prepare the coq au vin first heat your oven to 200C / 180C Fan and place 1 heaped tbsp of flour onto a baking tray. With the oven hot, place the flour in the oven. Remove after around 15 minutes when the flour has started to brown. Turn the oven down to 180C / 160C Fan.
While the flour is cooking, take a large casserole dish and add 2 tbsp of olive oil. Heat over medium heat, then season and brown the chicken portions off for around 7 minutes or so.
Once the chicken is browned off remove them from the pot and set aside on a plate.
Now, add 1 tbsp of olive oil in the casserole pot and add the vegetables and cook through for 3-4 minutes.
By now the flour should have browned so remove from the oven and add to the pot. Remember to turn the heat down in the oven.
Stir the flour in so it coats all of the vegetables and then start to slowly add the wine marinade. Add this in batches and stir well to create a rich sauce.
While doing this, and in a separate frying pan, start to pan-dry the lardons.
Once the lardons start to colour add the mushrooms.
Keep an eye on the lardons and mushrooms to ensure they don’t burn and also add the chicken back to the post. Make sure any juices from the chicken are added back too.
Finally, with the lardons and mushrooms cooked add these to the pot and stir everything together.
Now, put the lid on the casserole dish and place in the oven for 1 hour.
6. Finish cooking the classical syrah coq au vin
After an hour remove the coq au vin from the oven and set on your stove, heat off. Taste the sauce for seasoning and adjust as required. The sauce should be slightly thick but if still watery you can reduce on the stove. Just be careful not to burn the chicken or vegetables.
And that’s it my French food followers. Classical Syrah Coq Au Vin served from your very own kitchen. I highly recommend you try this recipe. It is so tasty and wholesome. Great on a cold winter’s evening.
I hope you enjoyed this post and recipe. If you want to be kept up to date on all of The Yum Yum Club’s recipes just sign up for my newsletter at the top of this page.
Many thanks for reading and until next time… Steve.
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7. Nutritional values
8. Printable recipe
Classical Syrah coq au vin. A wonderfully rustic French casserole of chicken in red wine. Simple to make and very tasty. A great recipe for all of the family. Yum! | theyumyumclub.com
- 1 large raw chicken (c.1.5kg)
- 1 tbsp flour
- 3 tbsp olive oil
- 34 fl oz red wine (shiraz) 1 litre metric
- 3 carrots
- 2 celery sticks
- 20 shallots
- 1 bouquet garni
- 1 tsp crushed black pepper corns
- 1 cup lardons smoked 240 grams metric
- 2 cups button mushrooms 480 grams metric
- 1 bouquet garni
First, as always, gather the ingredients together.
Now prepare the vegetables by skinning the onions and slicing the carrots and celery.
Next portion the chicken into 10 portions. Drumsticks, thighs, wings, and each breast cut into two halves. If unsure how to do this ask your butcher to do this for you.
Add the wine to a pan and simmer until reduced by one third. Allow to cool.
Place the chicken and vegetables in a large bowl and pour the cooled reduced wine over. Marinade this for 24 hours in the fridge.
After the 2r hours drain the chicken and vegetables for at least 1 hour so all of the red wine drains into a bowl. Place the chicken and vegetables on kitchen paper and pat dry.
Prepare a bouquet garni.
Place the flour on a baking tray and heat your oven to 200C / 180 Fan. Place the flour in the oven for 10-25 minutes until starting to brown.
Now add oil to a large casserole pot and brown the chicken off for around 7 minutes and set aside on a separate plate.
Now, add the vegetables, including the bouquet garni to the pot and fry off for around 3 minutes. Add more oil if needed.
Remove the flour from the oven and add to the vegetables. Coat the vegetables with the flour.
Turn the oven down to 180C / 160C Fan.
Now, add the reduced wine slowly to the pot an mix in with the vegetables and flour until a smooth sauce has formed.
As you are adding the wine start pan-frying the lardons in a separate pan.
Now, add the chicken back to the pot and cover with the sauce.
As the bacon starts to brown add the mushrooms and mix together. Cook the mushrooms through.
Add the mushroom and lardons to the post and stir in.
Now place a lid on the pot and place the pot in the oven and let slow roast for 1 hour.
After 1 hour remove the pot from the oven and place on the stove check the sauce for seasoning and thickness and amend as required. Now enjoy classical Syrah coq au vin in your own home! Yum!!