Recommendations · Wine and food
Coq au vin with Domaine de Mauperthuis Bourgogne Pinot Noir
Chicken legs simmered for an hour in red wine, with bacon bits, pearl onions and mushrooms. The wine you braise with and the wine in the glass come from the same region.
From the shelf
The bottle
Domaine de Mauperthuis Bourgogne Pinot Noir comes from Burgundy in France and is made from pinot noir. The wine stands at 12.5 percent by volume and the bottle contains 75 centilitres. The colour is ruby red, on the nose cherry and raspberry alongside darker fruit, and beneath the taste lies a mineral edge.
The combination
Why this works together
Coq au vin is a dish of lean meat in a sauce held together by wine. A wine with a lot of tannin would roll right over it: chicken does not have the fat and connective tissue to catch that astringency. Pinot noir has little tannin and a lot of acidity, and it is precisely that acidity that cuts the bacon fat and butter in the sauce. The cherry fruit in the glass repeats what happened in the pan during braising, so that plate and glass strike the same note.
At the table
The dish
- Before 4 people
- Ready in 1 hour and 45 minutes
- Type main course
What you need
- 8 chicken legs
- 150 grams smoked bacon cubes
- 250 grams chestnut mushrooms
- 200 grams pearl onions
- 2 winter carrots
- 3 cloves of garlic
- 500 millilitres of red wine
- 250 millilitres chicken stock
- 2 tablespoons of flour
- 30 grams butter
- 2 bay leaves
- 3 sprigs of thyme
- 1 tablespoon tomato purée
- salt and freshly ground black pepper
How to make it
- Pat the chicken drumsticks dry and sprinkle them with salt and pepper.
- Fry the bacon cubes without fat in a wide casserole until they take colour. Lift them out and leave the fat in the pan.
- Brown the legs in batches for four to five minutes all over and put them on a plate. Fry too many legs at once and they boil instead of colouring.
- Cut the winter carrots into diagonal pieces and press the garlic. Sauté them for two minutes in the fat left behind, stir in the tomato purée and let it fry along for a minute.
- Sprinkle the flour over it, stir well and then pour in the wine and the stock. Stir until the sauce is smooth.
- Put the legs and the bacon bits back, add bay leaf and thyme and bring everything to the boil. Turn the heat low and let it simmer gently for an hour with the lid ajar.
- Meanwhile, fry the mushrooms in half of the butter over high heat until brown and set them aside. Sweat the pearl onions in the rest of the butter for ten minutes until soft.
- Stir the mushrooms and onions through the pan for the last ten minutes. Fish out the bay leaf and the thyme and season the sauce with salt and pepper.
In the glass
Serving
Pour the wine at 15 to 16 degrees into a bulb-shaped red wine glass. Pinot noir quickly becomes broad and alcoholic at room temperature; half an hour in the fridge before the meal does it good. Decanting is not necessary.
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