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