COQ AU VIN / COCK COOKED IN RED WINE (Burgundy )

Ideally a rooster, or 1 or 2 chickens (1.5kg, 3.5 lb), cut into 8 pieces or more

1/2 bottle of full-body Burgundy red wine (or Cotes du Rhone)

6 bacon slices (5 oz), diced

0.5 lb (250g) button mushrooms

A dozen small white onions

2-3 cloves of garlic, mashed

2 carrots, peeled and quartered

Sunflower oil, unsalted butter

Bouquet of herbs: 2 sprigs of thyme and 1 bay leaf, tied all together with string

Parsley

Salt and pepper

If cooking the same day, add:

1/4 cup of cognac or brandy

Step 1: A day in advance, clean and cut the rooster/chicken in 8 pieces or more. Pour half a bottle of red Burgundy wine over.

Step 2: Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.

Step 3: The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.

Step 4: Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes

Step 5: Put the chicken and the vegetables in a large sauce pan. Pour the wine and add salt and pepper

Step 6: Bring to a boil at moderate heat.

Step 7: Cover and cook at low heat for 1 or 2 hours

Step 8: Heat bacon, onion and mushrooms in a skillet until brown (10 minutes)

Step 9: When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,

Step 10: Add parsley to the chicken when finish. Prepare rice or potatoes to serve with Coq au vin.

Alternate version for cooking the same day:

In step 5, do not pour the wine in the pan now. Pour instead cognac or brandy over the chicken. Ignite the spirit with a match. Be extra careful the heat is off and your face away. Shake the pan for a few seconds. You can now pour the wine in the pan and follow the recipe as indicated.

Cuisine-France

Foto: josephmallozzi

#france