John Myers
Coq Au Vin from Roman Pot
The perfect coq au vin from roman pot recipe with a picture and simple step-by-step instructions.
- 2,2 kg Free range chicken
- 1 liter Zweigelt (red wine)
- 1 handful Dried cranberries
- 1 big bunch Root and tuber vegetables
- Salt
- Pepper
- Allspice grains
- Bay leaves
- Clarified butter
- 4 Shallots
- 100 gram Streaky bacon
- 300 gram Mushrooms
- Divide the chicken (if possible the rooster): release the thighs and breast (with bones) and divide into 8 parts. Make a strong soup from the neck, wings, back, liver, stomach, heart, salt and pepper (1 hour) and reduce this to 1/8 liter
- Boil the bay leaves, allspice and pepper with a little water to make a spice stock. Pour the cut chicken over with the wine, the cranberries and the stock and “marinate” for 48 hours.
- Lift the parts out of the stock, let them dry, season with salt, pepper and toss in plenty of flour. Foam the clarified butter and fry the chicken parts in batches.
- Lay the vegetables cleaned but not chopped up with the chicken parts in the Römertopf. Pour wine stock and reduced chicken soup over them. Put the lid on. + Place in a cold oven – let simmer for 2 hours at 180 °.
- Open the Römertopf – lift out the chicken parts. Cut the vegetables into large pieces. Stir the sauce well. Put everything back into the pot and let it cool overnight.
- The next day, dice the bacon and toast it with the mushrooms in clarified butter.
- Mix with the chicken in the red wine stock and simmer uncovered for another 30 minutes at 180 °.
- Now open another bottle of the delicious Zweigelt … .. it should be the same wine in which the rooster / chicken swims. A baguette with the “drunk chicken” is enough – because the juice with the bread justifies the waiting time of three days. 1-? Glasses of wine with it….
Facebook Comments