Rooster on wine

Last Updated on November 28, 2024

Coq au vin (read kok ó ván), rooster on wine from the French Auvergne, the pride of every chef and a favourite delicacy of e.g. Commissaire Maigret or rather his author Georges Simenon, but there is also a variant “Rooster on beer”.

Ingredients:

1 piece of rooster or chicken (2 kg) 200 g 200 g diced English bacon 200 g mushrooms 50 g butter 30 g smooth flour 50 cl oil 5 cl Marc de Bourgogne (burgundy) or cognac 1 l bottle of red wine (Beaujolais) 1 piece of onion 1 pcs carrots 3 pcs garlic cloves 1 pc bouquet garni (bunch parsley, thyme and bay leaf) ground pepper salt

Procedure:

1. Cut the rooster and bones into approximately 8-12 pieces
2. In a pot, saute small onions, bacon and finely chopped mushrooms
3. When ready, remove and set aside
4. In the same pot, fry the rooster portions, salt, pepper and dust with flour
5. Flambé the meat with wine, pour in the red wine, add the chopped carrots and onions, crushed garlic and bouquet garni
6. Towards the end of cooking, remove the bouquet garni and add the small onions, bacon and mushrooms.

Recommendation:

Serve toasted baguette pieces or white bread as a side dish. In France, rooster is also served with pasta or rice.