Cockerel Cooked in Wine

By corlear

Coq au Vin
Preparation: 30 mins.
Cooking: 1 hr. 30 mins.

Ingredients

• 1 chicken
• salt pepper
• 2 Tbsp (1 oz.) butter
• 6 small onions
• 1/4 (2 oz.) diced salt pork
• 4 carrots
• 6 shallots
• 1 clove garlic
• 2 Tbsp brandy
• 3 Tbsp vintage red Burgundy
• 1 bottle young red Burgundy
• bouquet garni

Details

Servings 4

Preparation

Step 1

Cut the chicken in pieces and season with salt and pepper. Melt the butter in a stewpan and brown the onions and diced salt pork. Remove them and set aside.

Steam the pieces of chicken in the butter for about 20 minutes. Add the diced carrots and shallots and the garlic. Pour off the excess fat, pour in the brandy and set alight. Sprinkle with the vintage Burgundy. Cook down.

Then add a bottle of a good young red wine from Côte-de Nuits and the bouquet garni. Cook for 30 minutes over a low flame.

Remove the pieces of chicken and place in a shallow pan. Pour the sauce over them, add the diced bacon, the onions and the mushrooms which have been previously cooked in butter. Let simmer until the chicken is thoroughly cooked.

Taste and add more seasoning if necessary.