Coq au Vin (Rooster in Red Wine)
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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!
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
- 3.5 lb Rooster
- 2 cups Red wine (Fleurie or Burgundy or any good quality, robust red wine)
- 2 Tbsp Cognac
- 2 Carrot
- 2 Onion
- 1 Tbsp Flour
- 1 cup Chicken stock
- Some oil
- 3 Cloves of garlic, unpeeled
- 3/4 Tbsp Black peppercorns
- 2 Bay leaves
- 2 Dry thyme sprigs
- 3 String for bouquet garni
- Salt, ground pepper
- Cut the rooster into pieces. You can cut off the fat.
- 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.
- Peel carrots and onions. Chop the onion finely and the carrots into slices.
- Mix meat, onion and carrot in a pan or bowl.
- Add black pepper, bouquet garni and wine. Cover and marinate for 24 hours.
- Remove the meat, bouquet garni. Filter the marinade and set aside.
- 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.
- 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.
- Bring back the meat, squeeze out the garlic.
Heat the cognac, pour it in and flambé.
- 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.
- 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.
- Fry on all sides until golden brown. Place on a paper towel to remove excess grease.
- Taste and adjust the seasoning before serving.
Serve the rooster in wine with fried potato hearts. Garnish with chopped green onions or garlic.
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