Coq au VinFrom vino4dino 8 years ago
- Ideally a rooster, or 1 or 2 chickens (1.5kg, 3.5 lb), cut into 8 pieces or more shopping list
- 1/2 bottle of full-body Burgundy red wine (or Cotes du Rhone) shopping list
- 6 bacon slices (5 oz), diced shopping list
- 0.5 lb (250g) button mushrooms shopping list
- A dozen small white pearl onions shopping list
- 2-3 cloves of garlic, mashed shopping list
- 2 carrots, peeled and quartered shopping list
- olive oil or sunflower oil or unsalted butter shopping list
- 1/4 cup of cognac or brandy shopping list
- Bouquet of herbs: 2 sprigs of thyme and 1 bay leaf, tied all together with string shopping list
- parsley shopping list
- salt and pepper shopping list
How to make it
- 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.