Coq au Vin – Chicken in Wine

This recipe came to me via Teresa’s son Bernard . It is best to serve with steamed or boiled potatoes. 

Coq au Vin - Chicken in Wine
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  1. 100g Pork rinds
  2. Butter 40g
  3. Rooster or old hen 1.5-2kg
  4. 1 Small carrot
  5. 2 Onions
  6. 3 cloves Garlic
  7. 2 Shallots
  8. 750 ml Strong red wine
  9. 250 ml water
  10. 1 tablespoon Tomato paste
  11. Cognac 1 small glass
  12. Flour 40g
  13. Parsley
  14. Salt/pepper
  15. 1 Bouquet garni (a bay leaf, a few parsley sprigs and a few sprigs of
  16. thyme, wrapped in a leek leaf or bunched with a piece of celery and tied with string).
  17. 250g Bacon
  18. 250g Mushrooms sliced
    1. In a big pot, heat the butter and sliced the pork rind.
    2. Add the rooster (cut in pieces) and brown it.
    3. Add onions, garlic, shallots and the small carrot (everything is sliced).
    4. Wet with red wine + a glass of water + tomato paste, cognac, then add flour and parsley.
    5. Add salt and peper. Add the bouquet garni.
    6. Cook slowly for 1.5 to 2h (it depends the age and size of the poultry).
    7. Slice the bacon and put pieces in cold water.
    8. Boil for few second and remove the water.
    9. Melt the bacon in a small pot for few minutes,
    10. Add mushrooms to bacon.
    11. Cook (high) for 5-8 minutes.
    12. Pour everything in a big dish and keep warm.
    13. Bon appetit,
    14. Bernard
Adapted from Teresa Laevens
Adapted from Teresa Laevens
Balagan Recipes

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