Coq au Vin Recipe
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 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
Instructions
  1. Cut the coq into pieces the day before.
  2. Marinate with the wine, clove, berries, bay leaves, and thyme.
  3. The day of, remove the chicken from the marinade and pat the pieces dry. Set the marinade to the side.
  4. Cook the bacon in the pan you plan to use. Put it to the side when done.
  5. In the bacon grease, fry the onions and garlic, then put that to the side.
  6. Brown the pieces of chicken in the same pan. Add butter if it starts to stick.
  7. Optional : pour the cognac over the browned chicken and burn off the alcohol.
  8. Combine the chicken, onion and garlic, marinade, stock, and pear juice (if you didn't use cognac) in a large pot.
  9. Simmer for 1 hr 45 mins.
  10. Pre-heat the oven to 180°C or 350°F.
  11. Remove the chicken from the broth and bake for 30-45 minutes.
  12. To the broth, add the chocolate squares, carrots and pearl onions. Uncover and put on high heat. Boil until the sauce is reduced.
  13. On the side, stir-fry the mushrooms until cooked and the excess liquid is gone.
  14. When the chicken is done baking, and the sauce is reduced, add the mushrooms and bacon to the sauce. Then add the chicken pieces.
  15. 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/