Molecular Coq au Vin

Ingredients

While the essence of Coq au Vin remains intact, our molecular adaptation introduces avant-garde cooking methods and unconventional ingredients. Through the use of spherification, emulsification, and other molecular techniques, we transform the dish into a visually striking and texturally intriguing masterpiece. We alse have the original recipe for Coq au vin, so you can check it out.

• 4 chicken breasts (500g / 1.1lb) 4 chicken breasts (500g / 1.1lb)
• 200ml (6.8 fl oz) red wine 200ml (6.8 fl oz) red wine
• 200ml (6.8 fl oz) chicken stock 200ml (6.8 fl oz) chicken stock
• 50g (1.8 oz) shallots, finely chopped 50g (1.8 oz) shallots, finely chopped
• 50g (1.8 oz) carrots, finely diced 50g (1.8 oz) carrots, finely diced
• 50g (1.8 oz) button mushrooms, sliced 50g (1.8 oz) button mushrooms, sliced
• 4 sprigs of thyme 4 sprigs of thyme
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 gelatin sheets 2 gelatin sheets
• 50g (1.8 oz) butter 50g (1.8 oz) butter
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 7g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a sous vide water bath, set the temperature to 65°C (149°F).
2. 2.
   Season the chicken breasts with salt and pepper, then vacuum-seal them.
3. 3.
   Place the sealed chicken breasts in the water bath and cook for 1 hour.
4. 4.
   Meanwhile, in a saucepan, combine the red wine, chicken stock, shallots, carrots, mushrooms, thyme, and minced garlic. Simmer over low heat for 30 minutes.
5. 5.
   Remove the chicken breasts from the water bath and pat them dry.
6. 6.
   In a separate bowl, bloom the gelatin sheets in cold water for 5 minutes.
7. 7.
   Squeeze out the excess water from the gelatin sheets and add them to the simmering sauce. Stir until fully dissolved.
8. 8.
   Using a hand blender, emulsify the sauce with the butter until smooth and velvety.
9. 9.
   Strain the sauce through a fine-mesh sieve to remove any solids.
10. 10.
    Plate the cooked chicken breasts and pour the sauce over them.
11. 11.
    Garnish with fresh thyme leaves and serve immediately.

Treat your ingredients with care...

• Chicken breasts — Ensure they are evenly sized for consistent cooking.
• Gelatin sheets — Follow the instructions on the packaging for proper blooming and usage.
• Red wine — Choose a full-bodied red wine with robust flavors to enhance the dish.

Tips & Tricks

• For a more intense flavor, marinate the chicken breasts in red wine overnight before cooking.
• Experiment with different types of mushrooms to add depth to the dish.
• Use a culinary syringe to create small gelatin spheres filled with the sauce for a visually striking presentation.
• Serve the Molecular Coq au Vin with a side of truffle-infused mashed potatoes for a luxurious twist.
• To add a touch of acidity, garnish with pickled pearl onions or a squeeze of lemon juice.

Serving advice

Serve the Molecular Coq au Vin as the centerpiece of a sophisticated dinner party. Pair it with a glass of bold red wine to complement the rich flavors.

Presentation advice

Create an artistic presentation by arranging the chicken breasts on a bed of vibrant green pea puree. Drizzle the sauce around the plate and garnish with edible flowers for an elegant touch.