Coq au vin
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| Serves | 6 |
| Region | French |
"Coq au Vin," literally translating to chicken in wine, is an absolute quintessential French dish from Burgundy. An absolute crowd pleaser and is typically served with potatoes.
Ingredients
Ingredients
- 1 Capon/rooster of 6-7 lbs. (cut in pieces)
- 1.5 L Pinot noir or other red wine
- 1 Unsliced bacon slab
- 10 Small onions, diced
- 1 heaped tablespoon Flour
- 1/2 cup Butter
- 1 lb. Mushrooms
- 1 Boquet of herbs (thyme, bay-leaf, parsley)
- 2 cloves Garlic
- Salt, peper, oil
Note
YOU WILL NEED THE FOLLOWING UTENSILS FOR THIS RECIPE:
- Frying pan
- Cast iron casserole dish
- Glass salad bowl
- Glass ramekin dish
- Stainless ladle
- Chinois mesh strainer
- Wire whisk
- Wooden spoon
- Boning knife
- Carving fork
Directions
| Preparation | |
| Step 1 | |
| This recipe requires the preparation of a marinade which will last for twelve hours. | |
| Step 2 | |
| Place pieces of the bird in salad bowl along with the herbs, garlic, and red wine. Cover and marinate for 12 hours. | |
| Step 3 | |
| Fry the bacon pieces in the casserole dish and set them aside, leaving the drippings. | |
| Step 4 | |
| Withdraw pieces from the marinade and blot them slightly. | |
| Step 5 | |
| Fry them in the dish with some additional oil. | |
| Step 6 | |
| Strain the marinade into the casserole dish and return the bacon pieces to it as well. Cover and simmer for 1 1/2 -2 hours on simmer plate. | |
| Step 7 | |
| Place pieces of the bird on serving tray and keep warm in the oven, set at 150 degrees F. | |
| Step 8 | |
| Prepare the sauce by mixing 2 TBSP. butter with a heaping spoonful of flour. | |
| Step 9 | |
| Whisk the butter and flour mixture into the marinade and reduce on the simmer plate. | |
| Step 10 | |
| Cook the mushrooms in the frying pan with the remaining butter over high heat. | |
| Step 11 | |
| Place the mushrooms on the serving platter with the capon pieces and pour the sauce over the mixture, serve. | |