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 rooster 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 rooster 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 rooster pieces and vegetables and mop up some of the fat with absorbent paper.
• Strain the marinade and keep it on one side.
• Heat the oil in a casserole dish and cook the rooster pieces. Let them brown on all sides.
• Once done, switch them for the vegetables and cook them over a low-heat for 5 minutes.
• Sprinkle with flour and stir continuously to coat the vegetables.
• Put the rooster pieces back in the casserole dish and add the crushed garlic cloves.
• Heat the cognac, pour it and flambé.
• Baste the whole dish with the marinade wine, add the veal stock, salt and pepper.
• Bring to a boil, then cover and cook over a 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 is highly recommended for this 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.