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Le Foodist Paris Cooking Class

How To Easily Make Coq Au Vin In Only Fifteen Steps

Coq au vin (for eight servings) :

Preparation : 30 minutes

Cooking : 150 minutes

Ingredients

  • A 3kg cock cut into pieces
  • 1 bottle of full-bodied red wine (bordeaux for instance)
  • 250g bacon
  • 250g button mushrooms
  • 1 onion
  • 2 carrots
  • 2 garlic cloves
  • 1 bouquet garni (a bundle of aromatic herbs including at least thyme, bay leaf and parsley)
  • 1 tablespoon peppercorn
  • 50cl veal stock
  • 5cl cognac
  • 3 tablespoons oil
  • 1 tablespoon flour
  • Salt
  • Pepper

 

Steps

  • The day before, leave the cock to marinate : put it in a large salad bowl.
  • Chop the onions and slice the carrots then add both into the salad bowl.
  • Pour the wine, add the bouquet garni and the peppercorn.
  • Cover and leave the whole to marinate overnight in the fridge.
  • The next day, drain both cock pieces and vegetables and reduce their fat with absorbent paper.
  • Filter the marinade and keep it aside.
  • Heat the oil in a casserole dish and cook the cock pieces. Let them brown on all sides.
  • Once done, switch them for the vegetables and cook them over low-heat for 5 minutes.
  • Sprinkle with flour and stir continuously to coat the vegetables.
  • Put the cock pieces back in the casserole dish and add the crushed garlic cloves.
  • Heat the cognac, pour it and flambe.
  • Baste the whole with the marinade wine, add the veal stock, salt and pepper.
  • Bring to a boil, then cover and cook over low heat for 2h30.
  • Chop the button mushrooms finely and brown them in a frying pan with the bacon for about 5 to 10 minutes.
  • Add the whole to the casserole dish 15 minutes before serving. Taste and adjust the seasoning, done !

Personal tips

A bordeaux bottle is highly recommended for the recipe. If you are a big eater, you can serve your coq au vin with roasted potatoes as a side dish. A dry red wine will be perfect with your coq au vin.

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