Overnight-Marinated Burgundy Coq au Vin

Method

1. Split the chicken legs at the joint into thighs and drumsticks. Cut the onion, carrot and celery into 2 cm pieces and crush the garlic with the flat of a knife. Put the chicken, vegetables, thyme, bay and peppercorns in a bowl, pour over the wine so the meat is covered, wrap and refrigerate for 12 h (at least 6 hours). The wine deepens the colour and flavour of the meat.

   Add in this stepWhole chicken legs (thigh and drumstick, about 300 g each) 2Red Burgundy (Pinot Noir) 550 mlOnion 1Carrot 1Celery stalk 1Garlic cloves 3Fresh thyme sprigs 3Bay leaves 1Black peppercorns 6

2. Drain through a sieve, keeping the wine, the vegetables and herbs, and the chicken separate. Boil the wine in a 18 cm saucepan over high heat for 6 min, skimming off the grey-purple foam; because raw chicken sat in it, it must boil hard. It's ready when reduced by about a third. Meanwhile pat the chicken very dry with kitchen paper, season with the salt and dust lightly with the flour, shaking off the excess.

   Add in this stepSalt ¾ tspPlain flour (for dusting) 1½ tbsp

   high heat

3. Heat the oil in a 24 cm cast-iron casserole over medium-high heat and brown the chicken skin side first for 8 min, turning once, until deep brown; if the pieces touch, work in two goes. Put all the chicken back in, turn off the heat, pour in the cognac and light it at the edge with a long lighter, letting it burn for about 1 min. Keep your face and hair back; if the flames get too high, cover with the lid. If you'd rather not flambé, simply let it bubble off.

   Add in this stepVegetable oil 1 tbspCognac 3 tbsp

   medium-high heat

4. Lift out the chicken, add the marinade vegetables and herbs to the pot and cook over medium heat for 7 min. Stir in the tomato paste for 1 minute, return the chicken, pour in the boiled wine and the stock and scrape the bottom. Bring to a simmer, cover and braise in the oven, preheated to 160°C, for 1 h 20 min. It's done when a knife slides into the thickest part with no resistance.

   Add in this stepTomato paste 1 tbspRich chicken stock, ideally homemade 200 ml

   medium heat→oven

5. While it braises, cut the lardons into 1 cm batons. Cook them in a 24 cm frying pan over medium heat until the fat renders and they are golden, then lift out. In the same pan put the pearl onions, sugar, half the garnish butter and enough water to come halfway up the onions, and roll them around until the water evaporates and they are coated in a shiny brown glaze. This takes about 12 min in all.

   Add in this stepPancetta or slab bacon (for lardons) 100 gPearl onions 10Sugar 1 tspButter (for the garnish) 13 g

   medium heat

6. Remove the onions, add the rest of the butter and heat over high heat. Spread the mushrooms in a single layer, leave them untouched for 5 min, then turn until browned. A crowded pan makes them steam, so cook in batches (number of batches: 1). Combine with the lardons and onions.

   Add in this stepButter (for the garnish) 13 gSmall button mushrooms 200 g

   high heat

7. Trim the crusts off the bread and cut it into triangles or hearts. Fry in the butter over medium heat for 3 min, turning once, until golden on both sides.

   Add in this stepWhite sandwich bread slices (for croutons) 2Butter (for the croutons) 20 g

   medium heat

8. Lift out the chicken and keep it warm with the garnish. Strain the sauce, pressing hard on the vegetables, and boil it over medium-high heat for 7 min. Rub the soft butter and flour together with your fingertips to make beurre manié, whisk it in a little at a time until the sauce coats a spoon, then simmer 2 minutes more. Season with the remaining salt, return the chicken and garnish to warm through, and serve with the croutons, their tips dipped in sauce and then in chopped parsley.

   Add in this stepButter, softened (for beurre manié) 15 gPlain flour (for beurre manié) 1½ tspSalt ¼ tspFlat-leaf parsley 5 g

   medium-high heat