Coq Au Vin

 

Coq Au Vin

Coq au Vin (literally "rooster in red wine") is probably the most famous of all French chicken dishes, and certainly one of the most delicious, with its rich red wine sauce, its tender onions and mushroom garniture, and its browned pieces of chicken with their wonderful flavor.
Servings 6
Total Time 1 hr 40 mins

Ingredients

  • 1 Rooster
  • 2 Thick Bacon Slices
  • 50 Grams(1.8 oz) Flour
  • 1 Small Glass Cognac
  • 1 Cote du rhone will be perfect Bottle of red wine
  • 2 Cloves garlic
  • 2 Bay leaves
  • 3 Sprigs fresh thyme
  • 20 or 4 large white onions, quartered Pearl onions
  • 360 Grams(12.7 oz.) Button mushrooms
  • 60 Grams(2.1 oz.) Butter
  • 450 Grams(15.9 oz. or ~1lb.) Fingerling potatos
  • 1 chopped Bunch parsley
  • 4 (peeled) Carrots

Instructions

One or 2 days before serving:

  • In a large bowl, add the pieces of rooster, the red wine, carrots and onion in small cubes, thyme and bay leave

The day you will serve the dish:

  • In a large sauté pan, on a medium heat, add 15 mL. / 1 tbls. of oil and the chopped bacon (dices, quarter inch) cook the bacon like this a few minutes, then remove the bacon but keep the fat in the pan. Drain the chicken and keep everything.
  • Place the roosters pieces in the bacon fat and brown on all sides, add the flour and stir to dissolve, then deglaze with Cognac, which can be flambéed if desired.
  • Reduce 3 minutes, then add the herbs, carrots, onions, and wine, which should cover about 1/2 way up the poultry. Salt lightly, and bring to the simmer over medium heat, careful not to ever boil. (Best not to put on a lid, as the steam build-up can quickly toughen the poultry.) Cook for about 1 hour.
  • Meanwhile, you’ll have to cook the vegetables in a separate sauté pan. Melt 15 gr. / 1 tbls. butter and soften pearl onions and sliced mushroom with light browning about 5 minutes, covered. Add garlic cloves for last 2 minutes, salt, and reserve.
  • In the last 10 minutes of cooking, add the bacon, the mushrooms and the pearl onions.
  • If sauce remains too thin to coat the back of a spoon, remove the poultry and reduce sauce until it’s thick enough to coat the poultry.
  • Check for seasoning, toss in parsley the last minute, and serve with fingerling potatoes, which have been boiled about 30 minutes, salted, till tender.

Notes

Coq au Vin (literally "rooster in red wine") is probably the most famous of all French chicken dishes, and certainly one of the most delicious, with its rich red wine sauce, its tender onions and mushroom garniture, and its browned pieces of chicken with their wonderful flavor. This is a delicious recipe made in the French Market Cooking Class.
Wine suggestion: Clos de Gamot 2005 Cahors rouge.
Course: All Seasons, French Classics, Paris, Public, Sauces, Winter

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