Petit Poulet Au Vin | Chicken In Wine

In his autobiography, A taste of my life, Raymond Blanc tells us how he has modernized his mother’s recipe for coc au vin. The story starts on page 237 with a challenge issued to Keith Floyd and ends on page 242 with a rough indication of what Raymond does when cooking coc au vin. I don’t have access to old roosters but when I saw I could get some baby chickens from our local farm I decided to modernize this dish and made Petit Poulet Au Vin.

have you cooked petit poulet?

Petit Poulet Au Vin
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Petit Poulet Au Vin

Recipe Category: Chicken
All Rights Reserved: Adapted From Raymond Blanc

Ingredients

  • 750 mls red wine
  • 1 large carrot, sliced
  • 2 stalk celery, sliced
  • 1 onion, peeled and roughly chopped
  • 1 leek, sliced
  • 2 cloves garlic
  • 2 bay leaves
  • 1 sprig thyme
  • 2 Petit Poulet
  • 15 mls oil
  • 25 g butter

Method

  • Add the wine to a heated sauce pan and immediately turn the heat down
  • Simmer until reduced to 500mls
  • Place all the vegetables and herbs in a large dish
  • Pour the wine over the vegetables and allow the wine to cool
  • Put the poulet into the marinade and leave for at least 6 hours
  • Preheat the oven to 180° Celsius
  • Remove the poulet from the marinade
  • Pour the marinade through a sieve, retaining everything
  • Heat 15g butter with the oil in a large frying pan
  • Pat the poulet dry and brown on all sides
  • Transfer to an oven proof dish and cook for 35 minutes
  • Put the vegetables into the frying pan and cook for 5 minutes
  • Add the wine and allow to simmer while the poulet cooks
  • Remove the poulet from the oven and allow to rest
  • Pour the reduced sauce through a sieve and return the liquid to the frying pan
  • Stir in 10g butter and spoon oven the poulet when serving

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Ingredients used for Petit Poulet Au Vin:
  • use a red wine you would drink! Do not skimp on the quality of the wine you buy. Remember that the bottle, closure and label cost money and are factored in to the price of the bottle of wine you are buying
  • carrots, celery and onions are known as the holy trinity in most kitchens. Use these as a base for any casserole you are preparing
  • leeks are a great vegetable to keep in your fridge as they are so versatile. Sweat them down and add cream for a lovely side dish. Or cook on the BBQ when you are grilling meat
  • make sure you choose firm heads of garlic. Do not worry if they sprout. But if it bothers you, plant them to grow your own
  • keep dried bay leaves in your pantry and add to any casserole. Try in your desserts as well for a different flavour profile.
  • plant thyme in your garden for use all year round. Or between pavers to fill the gap. A stunning scent will be released when you walk over the plants
  • if you cannot find petiti poulet buy a normal size chicken and butcher it
  • always use a good quality oil and make sure it does not get exposed to sunlight otherwise it will go rancid
  • if you use salted butter remember to adjust the seasoning in your recipe accordingly

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