Le Coq Au Vin
By corlear
Preparation: 20 minutes
Cooking 1 hour and a half
The chicken can be prepared in advance but wait until the last minute to prepare the final sauce.
- 4
Ingredients
- 1 rooster or hen
- 12 small white onions
- 125 g slab of bacon
- 125 g butter
- 120 g oil
- cognac or brandy
- 1 bottle of red burgundy
- 2 garlic cloves
- 1 bouquet garni
- 200 g white mushroom
- flour
- 3 tbsp poultry blood
- salt
- pepper
Preparation
Step 1
1. Peel the onions, cut the bacon in small dice, and blanch it in a pan of boiling water. Cut the poultry into pieces and salt and pepper. Heat in the pan half of the butter with a little bit of oil.
2. Sauté the onions and the bacon in the pan. They should have a golden color, but they should not be very, very dark. Take them out of the pan, and put the pieces of chicken in the pan. Sauté the chicken in the pork fat very slowly and then put back the onions and the bacon in the pan.
3. Heat 2 tbsp of brandy in a ladle and add the brandy to the pan with the poultry. Flame the chicken with the brandy searing the pieces of chicken. When there is no more flame, pour in the red wine, add the bouquet garni and the garlic clove, peeled and slightly minced.
5. Then simmer the chicken in the wine in the covered pan with low heat for 60 or 70 minutes stirring from time to time.
6. During the cooking time, clean the mushrooms but don’t let them sit in water, don’t cut them too thinly, and sauté them with 30 g of butter, salt and pepper. Drain them and add them to the pan. Cook a little bit longer for 20 minutes.
7. Prepare the sauce about 10 minutes before serving. In a bowl, mix the remaining butter and 25 g of flour. Add to this a little cooking liquid from the pan. Then add all back to thc pan little by little, stirring for about 5 minutes. Add the blood and continue to simmer until the sauce thickens. The chicken can be prepared in advance but wait until the last minute to prepare the final sauce.