- 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 onions2-3 cloves of garlic, mashed
- 2 carrots, peeled and quartered
- Sunflower oil, unsalted butter
- Bouquet of herbs: 2 sprigs of thyme and 1 bay leaf, tied all together with string
- Parsley
- Salt and pepper
If cooking the same day, add:
1/4 cup of cognac or brandy
Coq au Vin Recipe serve 6
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 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 in a skillet. 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.
Alternate version for cooking the same day:
In step 5, do not pour the wine in the pan now. Pour instead 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. You can now pour the wine in the pan and follow the recipe as indicated.
