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Coq au Vin (Rooster in Red Wine)


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A plate of coq a vin with fried potatoes.Coq au vin is a real star of traditional French recipes, known internationally as one of the best examples of French gastronomy. This dish combines two symbols of France - rooster and wine!

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This recipe that I learned from a French friend of mine. This is not difficult dish, but really delicious. It calls for simple ingredients but the flavor of the final dish is exquisite thanks to the use of red wine and cognac. This dish can be prepared in advance.

Prep Time: 30 Minutes + 24 hours for marinating

Cook Time: 2 Hours 30-45 Minutes

Yield: 4 serving

Ingredients:

Steps:

  1. Cut the rooster into pieces. You can cut off the fat.
  2. A plate of cut up chicken pieces.
     
  3. Prepare bouquet garni: wrap the thyme with bay leaves and tie with string.

    The bouquet garni is an assortment of aromatic plants, intended to impregnate dishes and sauces, in many French recipes.
  4. A bouquet garni wrapped up with kitchen twine.
     
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  5. Peel carrots and onions. Chop the onion finely and the carrots into slices.
  6. Diced onion and sliced carrots.
     
  7. Mix meat, onion and carrot in a pan or bowl.
  8. Placing the chicken and vegetables in a bowl.
     
  9. Add black pepper, bouquet garni and wine. Cover and marinate for 24 hours.
  10. Adding the bouquet garni and marinade in the bowl.
     
  11. Remove the meat, bouquet garni. Filter the marinade and set aside.
  12. Removing the marinated chicken from the bowl, separating the marinade and veggies.
     
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  13. Dry the meat with a towel.

    Heat the oil in a stew pot, throw in the pieces of rooster and let them brown well on all sides. Take out the meat.
  14. The browned chicken pieces on a plate.
     
  15. Add the carrots and onions from the marinade in the same stew pot. Let them cook in the fat left over from the meat over low heat for 5 minutes.

    Sprinkle everything with flour, stir for two minutes to coat the vegetables well.
  16. Cooking down the mixture.
     
  17. Bring back the meat, squeeze out the garlic.

    Heat the cognac, pour it in and flambé.
  18. Adding garlic to the chicken pieces.
     
    Adding garlic to the chicken pieces.
     
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  19. Add bouquet garni, wine, broth. Salt a little, pepper. Simmer for about 2-2.5 hours on low heat, turning the pieces over every so often.
  20. Cooking the browned chicken in the wine marinade, with vegetables.
     
  21. I used fried potatoes as a side dish.

    Peel the potatoes, cut into slices about 0.5 cm thick. Cut out the hearts, dry with a towel.
  22. Cutting potatoes in a heart shape.
     
  23. Fry on all sides until golden brown. Place on a paper towel to remove excess grease.
  24. The heart shaped fried potatoes.
     
  25. Taste and adjust the seasoning before serving.

    Serve the rooster in wine with fried potato hearts. Garnish with chopped green onions or garlic.
  26. A plate of coq a vin with fried potatoes.
     
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