Coq au vin

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Step 1

Marinate chicken, mirepoix, and wine for 6 hours of overnight with a sprinkling of salt.

Step 2

Separate ingredients from wine, sear chicken on all sides until brown

Step 3

Remove chicken from pan and brown mirepoix with mushroom. Add tomato paste and cook for 1 minute.

Step 4

Add chicken and red wine back to pot and simmer until reduced by half.

Step 5

Top up with enough chicken stock to cover ingredients and one bay leaf, simmer for 2 hours.

Step 6

Add leek and simmer for an additional 2 minutes before thickening with corn starch slurry.