Coco Van – Brined Chicken with Red Wine Sauce and Garnish

Ingredients

• 1.5 kg Whole Chicken (cut into boneless pieces, skin left on)
• 100 g Salt (for 5% brine solution)
• 2 L Water (cold, divided for brine)
• 1 Tbsp Black Peppercorns (whole)
• 2 sprigs Fresh Thyme
• 2 Bay Leaf
• 60 g All-Purpose Flour (light dusting, tap off excess)
• 200 g Smoked Bacon (cut into 1‑cm pieces)
• 200 g Pearl Onions (peeled)
• 250 g Button Mushrooms (cleaned, halved)
• 2 Carrots (medium, diced ½‑inch)
• 2 Shallots (peeled, diced)
• 3 cloves Garlic (minced)
• 2 Tbsp Fresh Parsley (chopped, for garnish)
• 500 ml Pinot Noir Red Wine (Burgundy style, dry)
• 500 ml Chicken Stock (low‑sodium)
• 250 ml Beef Stock
• 60 ml Cognac (for flambé)
• 100 g Chicken Liver (trimmed, cleaned)
• 2 Tbsp Olive Oil (for searing)
• to taste Black Pepper
• to taste Salt

Instructions

1. Make the Brine

   Dissolve 100 g salt in 2 L cold water, add peppercorns, thyme sprigs and bay leaves. Stir until salt is fully dissolved and let the mixture come to room temperature.

   Time: PT15M

   Temperature: room temperature

2. Brine the Chicken

   Place the whole chicken in a large, food‑safe container, pour the brine over it ensuring the bird is fully submerged. Cover and refrigerate for 4 hours.

   Time: PT4H

   Temperature: 4°C

3. Debone the Chicken

   Remove the wings, then cut off the legs and thighs at the joint. Using a boning knife, carefully separate the meat from the breast bone, keeping the skin intact. Set the boneless pieces aside and reserve the bones for roasting.

   Time: PT20M

4. Roast the Bones

   Spread the collected bones on a roasting tray and roast in a pre‑heated oven at 180°C for 30 minutes until lightly browned.

   Time: PT30M

   Temperature: 180°C

5. Rinse and Dry the Chicken

   Remove the chicken from the brine, discard the brine, rinse briefly under cold water and pat dry with paper towels.

   Time: PT5M

6. Lightly Dust with Flour

   Place 60 g flour in a shallow dish, lightly coat each chicken piece, then tap off excess so only a thin veil remains.

   Time: PT5M

7. Sear the Chicken

   Heat 2 Tbsp olive oil in the wide‑based sauté pan over medium‑high heat. Place the chicken skin‑side down, sear without moving for 5 minutes, then turn and sear the other side another 5‑7 minutes until a deep golden crust forms.

   Time: PT12M

   Temperature: medium‑high

8. Set Chicken Aside

   Transfer the seared chicken to a plate and keep warm while you build the sauce.

   Time: PT2M

9. Render Bacon

   In the same pan, add the bacon pieces and cook over low heat until the fat renders and the bacon begins to caramelize, about 10 minutes.

   Time: PT10M

   Temperature: low

10. Sauté Mushrooms

    Add the halved mushrooms to the pan, spread in a single layer, and cook on medium‑high heat until they release moisture and turn golden, about 5 minutes.

    Time: PT5M

    Temperature: medium‑high

11. Add Pearl Onions

    Add the peeled pearl onions, sprinkle a pinch of salt and pepper, and sauté until lightly browned, about 5 minutes.

    Time: PT5M

    Temperature: medium‑high

12. Cook Carrots and Shallots

    Add diced carrots and shallots, lower the heat, and cook until softened, about 7 minutes.

    Time: PT7M

    Temperature: low

13. Add Garlic

    Stir in minced garlic and sauté for 1 minute until fragrant.

    Time: PT1M

    Temperature: low

14. Flambé Cognac

    Pour 60 ml cognac into the pan and, using a long lighter or gas stove, ignite the alcohol. Let the flame burn off (about 30 seconds) then extinguish.

    Time: PT1M

15. Deglaze with Red Wine

    Add 500 ml Pinot Noir, scraping up the browned bits (fond) from the pan. Bring to a boil and reduce by half, about 15 minutes.

    Time: PT15M

    Temperature: medium‑high

16. Add Stocks

    Stir in 500 ml chicken stock and 250 ml beef stock, bring to a gentle simmer.

    Time: PT5M

    Temperature: medium

17. Simmer Chicken in Sauce

    Nestle the seared chicken pieces skin‑side up into the sauce, cover with a lid, and simmer for 20‑30 minutes until the internal temperature reaches 75°C.

    Time: PT25M

    Temperature: low simmer

18. Finish the Sauce

    Remove the chicken and keep warm. Increase heat and reduce the sauce until it coats the back of a spoon, about 5 minutes.

    Time: PT5M

    Temperature: medium‑high

19. Blend Chicken Liver

    Pass the sauce through a fine mesh strainer into a clean bowl. Add the trimmed chicken liver and blend with an immersion blender for 1‑2 minutes until smooth.

    Time: PT2M

20. Re‑heat Sauce

    Return the blended sauce to the pan, warm gently for 2 minutes.

    Time: PT2M

    Temperature: low

21. Plate and Garnish

    Place the chicken on serving plates, spoon the sauce over, and scatter the caramelized bacon, mushrooms, pearl onions, and chopped parsley.

    Time: PT5M

Nutrition Facts

Calories

750

Protein

45 g

Carbohydrates

15 g

Fat

35 g

Fiber

3 g