John Myers
Coq Au Vin – Rooster in Wine
The perfect coq au vin – rooster in wine recipe with a picture and simple step-by-step instructions.
- 1 piece Corn poulard approx. 1.7 kg
- 2 piece Onions
- 6 piece Spring onions
- 100 g Bacon
- 10 piece Shallots
- 200 g Mushrooms (brown)
- 2 piece Garlic cloves
- 300 ml Red wine (Burgundy)
- 400 ml Poultry stock
- 20 ml Cognac
- 2 tsp Sugar
- 3 Branches Fresh rosemary
- 5 Zewige Fresh thyme
- 3 Branches Fresh parsley
- 3 piece Bay leaves
- 4 tbsp Olive oil
- 100 g Butter
- 1 tbsp Wheat flour (type 405)
- 1 piece Freezer bag 6l
- Sea-Salt
- The coq au vin is a little more time-consuming to prepare and prepare, but the result justifies everything.
- First, wash the corn poulard and cut it into 10 parts. Put the chicken pieces in a freezer bag, add two sprigs of rosemary and three sprigs of thyme, the bay leaves and the lower stems of the parsley. Peel and roughly dice the onions, peel and chop a clove of garlic and put both in the freezer bag. Add the wine to the meat, then carefully squeeze the air out of the bag and tie a knot. To be on the safe side, I put the bag in a sufficiently large bowl so nothing can happen. Leave to marinate in the refrigerator for about 12 hours or overnight.
- Take the chicken out of the fridge an hour before you start cooking. Drain the marinade through a sieve and collect the brew. Dab the chicken with paper towels and set aside on a plate. The vegetables and drain well, pick out the herbs and also set aside.
- Salt the chicken vigorously and dust with flour.
- Then you put a cast iron pot or roaster on the stove and turn it on the highest level. When the pot is really hot, add the olive oil and fry the meat vigorously on all sides. Turn the stove back to medium level and remove the meat from the roaster. Now add the onions and garlic from the marinade to the saucepan and sauté for about 5 minutes. Then put the meat back in the roaster and flambé with the cognac. But be careful!
- When the flame has gone out, extinguish with the marinade and poultry stock. Put the herbs from the marinade and a good pinch of sea salt in the roasting pan and bring to the boil. Now set the hob to a very low level and let everything simmer gently for about 90 minutes with the lid closed.
- In the meantime, peel and halve the shallots, clean the spring onions and cut into pieces approx. 5 cm long (put the top green piece of all spring onions aside). Wash and quarter the mushrooms, cut the bacon into strips, peel the remaining clove of garlic and chop very finely together with the rosemary and thyme.
- In a pan, fry the bacon in a little olive oil until crisp and brown, remove from the pan and drain on kitchen paper. Sear the mushrooms in the remaining fat. When the mushrooms have turned color, set the hob to half power and add the herbs and garlic to the pan with a pinch of butter and toss well. Put everything in a bowl and set aside. Melt some butter in the pan and add the sugar. Caramelize the shallots and spring onions for about 5 minutes.
- After 90 minutes, take the chicken pieces out of the roaster and strain the sauce through a fine sieve. If a lot of fat has formed on the sauce, skim it off a little and then put the sauce back in the roaster with the chicken, mushrooms, shallots, spring onions and half of the bacon. Season to taste and possibly a little more seasoning. Let everything simmer gently for another 20 minutes.
- In the meantime, finely chop the parsley and the greens from the spring onions. In a small bowl, mix two teaspoons of flour with two teaspoons of butter. A smooth mass must be created, the easiest way to do this is with a fork.
- When the 20 minutes’ cooking time has passed, add some of the butter and flour mixture to the sauce and repeat this until the sauce is creamy. Season again to taste and simmer for another 10 minutes without the lid. Then add the chopped herbs and the remaining bacon and serve with a baguette.
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