Coq Au Vin
- 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
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.
Wine suggestion: Clos de Gamot 2005 Cahors rouge.