Recipe

Coq Au Vin Recipe

	Vino4dino / All my dishes 7 months, 1 week ago This is particularly good in the fall and winter months. A French classic typically served with pasta & butter or potatoes or rice... Prep:120m Cook:120m Servings:8	Vino4dino
	medium

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Ingredients

Ideally a rooster, or 1 or 2 chickens (1.5kg, 3.5 lb), cut into 8 pieces or more

1/2 bottle of full-body Burgundy red wine (or Cotes du Rhone)

6 bacon slices (5 oz), diced

0.5 lb (250g) button mushrooms

A dozen small white pearl onions

2-3 cloves of garlic, mashed

2 carrots, peeled and quartered

Olive oil or Sunflower oil or unsalted butter

1/4 cup of cognac or brandy

Bouquet of herbs: 2 sprigs of thyme and 1 bay leaf, tied all together with string

Parsley

Salt and pepper

Directions

Step 1: A day in advance, clean and cut the rooster/chicken in 8 pieces or more. Pour half a bottle of red Burgundy wine over.

Step 2: Add the small white pearl onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.

Step 3: The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.

Step 4: Brown the chicken pieces with oil or butter or ½ of both in a skillet. Pour cognac or brandy over the chicken. Ignite the spirit with a match. Be extra careful the heat is off and your face away. Shake the pan for a few seconds. Pour the wine and add salt and pepper

Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes

Step 5: Put the chicken and the vegetables in a large sauce pan. Pour the wine and add salt and pepper

Step 6: Bring to a boil at moderate heat.

Step 7: Cover and cook at low heat for 1 or 2 hours

Step 8: Heat bacon, onion and mushrooms in a skillet until brown (10 minutes)

Step 9: When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,

Step 10: Add parsley to the chicken when finish. Prepare rice or potatoes to serve with Coq au vin.

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