Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century. It is generally accepted that it existed as a rustic dish long before that. Coq au vin is a French dish. It consists of a diced rooster with quartered small mushrooms, various herbs and prepared in a tied red wine sauce. It can be served with Parisian potatoes, mashed potatoes, baguette, boiled rice or pasta.
Preperation: 25 minutes (45 minutes oven)
Quantity: 4 persons
1 rooster of approximately 1.5 kg
100 g bacon
250 g mushrooms
60 g butter
12 small onions (or 2 regular onions)
1 tbsp flour
2 cloves of garlic, peeled and crushed
l red wine (preferably Burgundy)
500 ml stock or water
3 tbsp cognac
1 herbal bouquet of laurel, thyme and curly parsley
Preheat the oven to 180 degrees.
Cut the rooster into pieces and sprinkle with salt and pepper.
Cut the bacon into small pieces. Clean the mushrooms and cut them into 4 pieces when they are large.
Heat the butter in an ovenproof casserole and braise the bacon with the onions until they are golden. Spoon the onion and bacon from the pan, leaving the butter in it.
Gently smother the mushrooms in the butter until they have just softened. Remove from the pan and add to the bacon and onions.
Now fry the pieces of rooster brown all around. If necessary, add some extra butter. Sprinkle the flour over it and stir well. After 5 minutes, add the crushed garlic cloves. Pour in the wine and bring to the boil while stirring. Add the spice bouquet, the onions, the bacon and the mushrooms. Pour in as much stock or water until everything is just covered. Cover the pan and put it in the oven for 45 minutes.
Using a slotted spoon, remove the rooster and garnishes from the sauce and place in a bowl. Pour the cognac into the sauce and reduce it a little over high heat. If necessary, season with salt and pepper. Then pour the sauce through a sieve over the rooster.
Enjoy your meal!
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Instructional video of this recipe on youtube: