Coq au vin

One of the iconic dishes of France, coq au vin has its roots in the farmhouse cooking of Burgundy. The recipe is very elaborate, simple yet it has many steps. Definitely not to be prepared every week, but for special occasions! Therefore, why don’t you try it for this festivities season!

Our recipe follows Jean Paul Bocuse recipe, a multi-starred chef that has perfected the preparation of Coq au vin making it almost a legend!

Long preparation time

Various steps to follow

Ingredients for 4 people

What do you need?

• 1 Rooster about 2 kilos

• 500 gr of mushrooms

• 250 gr of small white onions

• 120 gr of lean bacon in cubes

• A small glass of cognac

• 2 tablespoons of flour

• 1 tablespoon of sugar

• 80 gr of butter

• Salt to taste

For the marination:

• One bottle of Merlot wine

• 1 large onion

• 1 carrot

• Parsley

• 4 cloves of garlic

• Thyme

• Bay leaf

• Black pepper

For the chicken broth:

• 1 Rooster

• 1 liter of water

• 1 small onion

• 1 carrot

• 1 celery stalk

• Salt to taste

How to proceed?

Step 1: Marinating the rooster

1. Cut the rooster into pieces, dry it well with a kitchen towel. Place the meat in a glass container.

2. Cut the onion and carrots into thick slices. Add them to the rooster together with the parsley, thyme and bay leaf.

3. Add the garlic and the lightly crushed peppercorns.

4. Mix well.

5. Pour the wine, cover and store in a cool place for 24 hours, stirring occasionally.

Step 2: Prepare the chicken broth

1. Prepare the chicken broth following our homemade broth recipe using only 1 type of meat the chicken

Step 3: Cooking the coq au vin

1. Preheat an oven to 350°F.

2. In a Dutch oven, heat the extra virgin olive oil and brown over high heat the pieces of rooster.

3. Add the cognac, sprinkle with half a tablespoon of flour and mix well.

4. Cook in the oven for a few minutes.

5. Put the pot back on the stove and pour in the wine marinade with the vegetables.Cover and cook over very low heat for 30 minutes, stirring occasionally.

6. In the meantime, clean the mushrooms cut the stems and rinse them thoroughly. Blanch them in lightly salted water for two minutes.

7. Strain them and brown them in a pan with 15 gr of butter for 10 minutes.

8. After half an hour, pour them into the pot with the rooster.

9. Cook for about thirty minutes or until the meat is cooked.

10. Peel the onions, rinse them and cut them in half.

11. In a thick-bottomed pan, sauté the bacon over a very low heat to melt the fat without letting it brown. Put aside.

12. Clean the pan with a paper towel, melt the butter and brown the onions.

13. Add the spoonful of sugar and, after a very short time, pour in the chicken broth and add the bacon.

14. Cook covered over low heat for 20 minutes.

15. Remove the bacon and chop coarsely.

16. Remove the meat and mushrooms from the pan and set aside.

17. With a slotted spoon, collect the vegetables and pass them through a vegetable mill.

18. Add the vegetable puree, bacon and a spoonful of flour to the wine, mix well to avoid lumps.

19. Put the meat and mushrooms back into the pot, add the onions and cook for a few minutes, stirring gently.

E VOILA! Your Coq au vin is ready to be served!