Coq Au Vin
Recipe courtesy of Matthew Blazey, Executive Chef, Camargo Club (Cincinnati, Ohio)
Ingredients
- Ballotine
- chicken thighs - 6 ea., boneless, skin on
- ground chicken - 1 lb., thigh
- white bread - 2 cups, leftover, cubed
- whole milk - 1 cup
- parsley - 1 Tbsp., minced
- thyme - 2 tsp., minced
- garlic - 1 1/2 Tbsp., minced
- shallots - 2 Tbsps., minced
- eggs - 6 ea., whole, XL
- Red Wine Sauce
- Burgundy wine (or any cooking red wine) - 1 qt.
- shallots - 1 Tbsp., minced
- bay leaves - 2 ea., dried
- honey - 1 Tbsp.
- Carrots and Onion
- green top carrots - 6 ea.
- cipollini onion - 6 ea.
- whole butter - 1 Tbsp.
- thyme - 1 sprig, fresh
- Composed Entrée
- chicken ballotine - 1ea., in vacuum
- red wine sauce - 2 Tbsp.
- bacon lardons - 1 Tbsp.
- garlic - 1 tsp., minced
- shallots - 1 tsp., minced
- whole butter - 1 ea., 1” cubes and chilled
- carrots - 1 ea., poached and cooled
- cipollini onion - 1 ea., poached and cooled
Instructions
Procedure for ballotine
- Start by soaking bread in milk and set aside to absorb. Next, lightly caramelize garlic and shallots and set aside to cool.
- While cooling, combine ground chicken, parsley, thyme, eggs together and lightly blend. Add cooled garlic and shallots. Squeeze excess milk away from bread and to the rest of the mix.
- Place mixture into a food processor and blend until smooth. Fill a piping bag with mix. Tie opening of bag and let cool until needed. While cooling, remove chicken skin and lay on a parchment lined sheet tray and bake in oven set to 250°F for roughly 30 minutes or until very dry. Remove and let cool.
- Once cooled, fry at 350°F until popping stops, roughly 3-4 minutes. Let cool on a cooling rack and store in a dry air tight container.
- While drying skin, pound now skinless chicken thighs to roughly ¼-inch think. Lay smooth side down and pipe ground chicken mixture in a single tube, roughly 1-inch in diameter. Roll thigh over ground chicken and into your ballotine shaped log. Then roll ballotine in plastic wrap individually until very firm. Then tie ends and vacuum-seal individually in an appropriately sized bag. Reserve for service.
Procedure for red wine sauce
- Sauté shallot until translucent and deglaze with wine. Bring to a simmer and add bay leaves.
- Lower heat to just under a simmer and reduce by half. Once reduced, add honey and dissolve. Strain and reserve for service.
Procedure for carrots and onion
- Place ingredients into a vacuum bag and poach in a 160°F water bath for 1 hour.
- Open and strain piqued. Cool and reserve for service.
Composed entrée
- Before service, place vacuumed raw ballotin into a 160°F preheated water bath and leave submerged for minimum 2 hours, or until needed.
- When ordered, add uncooked bacon to a nonstick pan and cook until golden and fat has rendered. Then remove solids.
- Remove ballotine and drain off liquid. Season with salt and pepper and sear in same nonstick pan until nicely browned.
- Place ballotine into a 350°F oven until internal temperature of 165°F (roughly 5 minutes). Remove from oven and let cool.
- In the same pan, add shallots, carrot and onion and cook until browned. Remove for plating.
- Plate ballotine, onion, carrot and bacon as desired. While plating, gently warm red wine reduction. Remove from heat, add butter and gently swirl. Add red wine butter sauce to plate as needed.
