Schubert's Coq au Vin (Chicken in Pinot Noir)
Ingredients for 4 persons

1 free range organic chicken
olive oil and butter for frying
1 carrot
2 onions
120 g celeriac
6 thin slices of bacon
1 tbsp of dried porcini
5 sprigs of thyme, leaves picked and chopped
1 tsp icing sugar
1 tbsp of tomato paste
4 cl Cognac
750 ml Pinot Noir (medium to full bodiedwine like Marion's Vineyard
1 l of chicken stock(850 ml for Coq au Vin and150 ml for onions)
½ tsp allspice
1 bay leaf
1 tsp freshly ground pepper
150 g pearl or baby onions
30 g butter
150 g champignons
1 clove of garlic, crushed
1 strip lemon peel
1 tbsp of corn flour salt and freshly ground pepper


Cut the chicken into pieces, breasts in half (ideally into 8-10 pieces), clean and pat dry. Peel and slice vegetables into cubes (mirepoix). Cut the bacon into 4mm slices, than cut into 4mm stripes.
Place dried porcini in a cup and cover with boiling water.
Brown bacon in a little olive oil over medium high heat in a casserole large enough to hold the chicken. Remove the bacon, set aside. Keep the bacon fat in the casserole.
Season and brown the chicken pieces in the bacon fat over medium heat. Remove. Add the vegetables and quickly fry then add thyme, dust the vegetables with icing sugar and let caramelize, add tomato paste and stir well. Deglaze with Cognac, add Pinot Noir and reduce by 1/3. Place the chicken pieces on top and add 850 ml of stock, cover loosely and lightly simmer for approximately 35 minutes. After 15 minutes add allspiece, bay leaf and freshly ground pepper.
Meanwhile peel and lightly brown onions in butter and olive oil over gentle heat. When coloured add 150 ml chicken stock and cook for approximately 10 minutes. Onion should be soft and the liquid almost evaporated.
Remove the chicken and place on an ovenproof dish and put in the oven at 70 degrees. In the meantime keep sauce reducing over medium heat.
Drain porcini through a sieve and keep the liquid. Clean mushrooms, only wash them if necessary and cut them into half. Lightly fry in olive oil over gentle heat for one minute then add porcini and garlic and fry for another few seconds. Add porcini liquid. Be careful when adding the liquid not to add the sand what has settled in the bottom.
Add lemon peel to sauce for infusion. Check consistency of sauce and thicken with corn flour mixed in a little of cold water, if required. Stir into the gently boiling sauce until the desired consistency is reached. Add 2 tbsp of butter and keep stirring. Remove lemon peel and bay leaf and add onion and mushrooms. Season with salt and pepper, add the chicken and heat through.
Serve Schubert's Coq au Vin with fresh baguette.