The Coq au Vin (literally “rooster in wine”) is a staple of French cuisine!
- A 2.5-kg (5 lb) rooster cut into pieces
- 1 or 2 bottles of Red Burgundy wine
- 1 generous slice of half-salt bacon cut into lardons
- 10 small onions
- 1 tablespoon flour
- 100g (3.5 oz) butter (40g for the mushrooms, 60g for the sauce)
- 500g (1.1 lb) white button mushrooms
- 1 bouquet garni (thyme, bayleaf, parsley)
- 2 cloves of garlic
- Salt, pepper, oil
- Start by marinating the poultry pieces in the wine, garlic and herbs for 12 hours. This ensures that the meat impregnates with all the flavors!
- Sautee the lardons, onions and garlic in the Dutch oven until browned, remove the onions and lardons and set aside. Remove the poultry pieces from the marinade and pat them dry.
- Place the poultry pieces in the Dutch oven, cook until brown. Pour the marinade through a strainer, over the poultry pieces, and add the lardons and onions back into the Dutch oven.
- Season to taste, cover and simmer for 1.5 to 2 hours on your French top (simmer plate).
- Remove the poultry pieces from the Dutch oven, place on a serving dish and keep them hot in your oven or warming cupboard (70C / 160F).
- It’s now time to start the sauce! Work 40g (1.5 oz) of butter into the flour. Whisk the flour & butter mixture into the marinade, reduce on the simmer plate. Lightly fry the mushrooms in butter on a gas burner.
- Place the mushrooms on the poultry pieces, cover with sauce, enjoy!
Includes 12 hours marinating
Recipe inspired by lacanche.com