Coq Au Champagne

The Coq au Champagne is the region Champagne-Ardennes cuisine variant of the famous Coq au Vin recipe. Definitely a crowd pleaser, this creamy, rustic but elegant dish is great for parties and ideal during winter. This recipe is perfect with a dry white wine such as Chablis (AOC) or a Coteaux Champenois.
  • Serves
  • Prep time
  • Cook time
  • Difficulty
Ingredients
Ingredients for
4
.
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    • 4 Chicken Marylands
    • Salt and Pepper
    • 100ml Champagne
    • 50ml Chicken Stock
    • 500gr Button Mushrooms
    • Fresh Tarragon
    • 1 tbsp Seeded Fresh Mustard
    • 100ml Crème Fraiche

    Instructions
    Just follow the step-by-step, too easy!
    1

    Season the chicken pieces well with salt and pepper.

    2

    Select “Manual” on the Cook4Me+ and choose the “Browning” function. Once the pot has reached temperature, fry the chicken pieces in batches until golden brown. Add mushrooms

    3

    Pour in the champagne to deglaze the pot. Fry for 2 minutes. Add the chicken stock.

    4

    Select “Pressure Cook” on the Cook4Me+ and adjust time to 20 minutes. Once chicken is cooked, remove it and the mushrooms from pot and place on platter.

    5

    Whisk together the crème fraiche, seeded mustard and tarragon and return to pot.

    6

    Select “Browning” function and whisk the cream and mustard into the chicken juices until it reduces slightly. Pour this creamy sauce over the chicken and garnish with more tarragon.

    7
    Bon appétit!

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