How To Easily Make Coq Au Vin In Only Fifteen Steps
Coq au vin (for eight servings) :
Preparation : 30 minutes
Cooking : 150 minutes
- 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
- 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 !
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.