This is the favorite (Christmas) recipe of chef Stefan Schuchard, Restaurant Kien
Christmas without food coma It's not quite a real Christmas, is it? On and around December 25, you expect a little more from dinner. And not just dinner: it's actually a party all day long. Food and drinks. When you drink, treat yourself to one of these bubbles. The (magnum) bubbles from Bart. Drink check? On to part 2: le food. Although you still have to make it yourself. It's fun, it really is (and then damn tasty, if it does it right).
Stefan Schuchard, the chef of Restaurant Kien, you know, that top restaurant in Amsterdam-West, shares its ultimate Christmas recipe here. Coq au vin it is.
Ingredients list for 4 people:
- 1 liters of red wine
- 1,5 kg chicken drumsticks
- 1 carrot
- 8 shallots
- 4 garlic cloves
- 5 stalks celery
- 200 grams of mushrooms
- 125 grams bacon cubes
- 4 sprigs of thyme
- 10 sprigs of rosemary
- half a bunch of flat-leaf parsley
- 2 el butter
- 2 tbsp flour
- salt and pepper as needed
Okay, there goes, halve the chicken legs (the wing and drimstick). You cut the carrot and celery into pieces. Let all this (the chicken, carrot and celery) soak/marinate in the red wine together with the thyme and rosemary for 24 hours.
After 24 hours, remove the chicken and vegetables from the marinade. You keep the liquid, the herbs can be thrown away. Then finely chop the garlic and shallots. Fry the chicken in the butter until brown on all sides, remove the chicken from the frying pan and fry the garlic, shallots and bacon in the frying liquid.
When the garlic, shallots and bacon are fried, add the flour and fry for a while. Then add the remaining red wine and, if necessary, some extra poultry stock. Then add the chicken and the carrot and celery.
Fry the mushrooms in another pan and add to the chicken.
Let the mixture simmer over low heat for about 30 to 40 minutes. Then check whether the meat falls off the bone easily. Serve the Coq Au Vin with potato/parsnip puree and finally sprinkle the finely chopped parsley over the dish.
Would you like a matching wine with that? Of course, the guys from KIEN will take care of that. There are two. One 'entry-level type' is the Beaujolais from Domaine de Bacarra, made from Gamay Noir. Light and juicy. Recommended, drink the wine chilled. The other is a step closer. Fixin by Michel Magniem from Burgundy. Made from Pinot Noir. Wonderfully earthy with the Coq au vin. You can order the wines from KIEN. And really people, that's too good not to do. The support the catering industry and you will be in good hands during the holidays.
Enjoy on behalf of Kien and and and… #staykien
