Mme Maigret’s Coq Au Vin

READY IN: 1hr 50mins
YIELD: 4 portions




  • Finely slice a carrot, a leek and an onion. Cut up a chicken of about 2kg into pieces. Put the vegetables, a bouquet of parsley and the chicken bones and skin into a pot. Add 300ml water and simmer for 30 minutes to obtain chicken stock.
  • Meanwhile cut 2 carrots in round slices and chop 4 shallots and 2 garlic cloves.
  • In another pot brown the remaining chicken pieces in 2 tablespoons lard (shortening) over a brisk heat.
  • Take these out and put in the carrot slices and the chopped shallots and garlic. Reduce the heat and lightly brown for 10 minutes.
  • Put the chicken pieces back into the pot. Sprinkle with 1 tablespoon flour and stir.
  • Pour over the chicken stock – there should be about 100ml after reduction with the same quantity of Riesling. Season it with salt and pepper, little grated nutmeg and dried thyme.
  • Cook for about 90 minutes (depending on the age of chicken).
  • Take out the chicken pieces and place them on a warm dish. Thicken the sauce away from the heat with an egg yolk thinned with 100ml single cream.
  • Finally, add the juice of lemon and 2 teaspoons sloe brandy. Pour the sauce over the chicken in its pot and serve.