Coq au Vin Recipe
- 1 rooster or large chicken
- 75 cl red wine, around 3 cups
- 1 clove
- 4 juniper berries
- 2 bay leaves
- 1-2 sprigs of thyme
- 200 grams or 7 oz lardon (bacon)
- 2 onions, sliced
- 3 cloves of garlic, minced
- butter (if needed)
- 1.5 cups veal or chicken stock
- ¾ cup cognac or 1 cup pear juice
- 2½ cups mixed mushrooms
- 2 carrots, sliced
- 18 pearl onions
- 2 squares of dark chocolate
- Cut the coq into pieces the day before.
- Marinate with the wine, clove, berries, bay leaves, and thyme.
- The day of, remove the chicken from the marinade and pat the pieces dry. Set the marinade to the side.
- Cook the bacon in the pan you plan to use. Put it to the side when done.
- In the bacon grease, fry the onions and garlic, then put that to the side.
- Brown the pieces of chicken in the same pan. Add butter if it starts to stick.
- Optional : pour the cognac over the browned chicken and burn off the alcohol.
- Combine the chicken, onion and garlic, marinade, stock, and pear juice (if you didn't use cognac) in a large pot.
- Simmer for 1 hr 45 mins.
- Pre-heat the oven to 180°C or 350°F.
- Remove the chicken from the broth and bake for 30-45 minutes.
- To the broth, add the chocolate squares, carrots and pearl onions. Uncover and put on high heat. Boil until the sauce is reduced.
- On the side, stir-fry the mushrooms until cooked and the excess liquid is gone.
- When the chicken is done baking, and the sauce is reduced, add the mushrooms and bacon to the sauce. Then add the chicken pieces.
- Serve coq au vin over tagliatelle or boiled potatoes with parsley.
Recipe by A Lady In France at https://aladyinfrance.com/coq-au-vin-recipe/
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