Rooster in wine (coq au vin) - an integral dish of French cuisine. Recipes vary from region to region. Depending on the wine used, the flavor of the dish always turns out to be different and unique. In general, the homeland of coq au vin is Burgundy.
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You will need
- - a cock weighing about 2 kg;
- - dry red wine - 400 ml;
- - fat bacon - 6-8 slices;
- - champignons - 400 g;
- - 2 large carrots;
- - 2 shallots (200 g);
- - garlic - 2-3 cloves;
- - olive oil;
- - Bay leaf;
- - 2 branches of thyme;
- - salt and pepper to taste.
Instruction manual
1
We cut the carcass of the rooster into 6-8 parts, put it in a large pan and fill it with red wine. We chop the shallots, cut each carrot into 6-8 parts, transfer the vegetables to the pan. Using a thread, we bind the bay leaf and thyme into a bunch, add it to the pan. We remove the pan in the refrigerator for the whole night (at least 12 hours).
2
We take out pieces of the rooster from the pan, dried with a towel. In a pan with a thick bottom, heat the oil, over medium heat, fry the pieces of a rooster until golden brown on each side.
3
We remove the vegetables from the wine marinade with a slotted spoon, and return the meat to the pan. In a pan, fry the squeezed garlic, carrots and onions for 2-3 minutes.
4
We shift the contents of the pan to the rooster, salt and pepper. We put the pan on fire, bring to a boil over medium heat, reduce the heat to a minimum. Cook the dish under the lid for 2 hours.
5
Shortly before the dish is ready, we cut the mushrooms into slices, and the bacon into small cubes. In a pan, heat a little fat from the bacon, add mushrooms and fry until the liquid evaporates.
6
We transfer the mushrooms with bacon to the roasting pan 10 minutes before cooking, increase the heat, prepare coq au vin without a lid, so that the sauce slightly thickens. Serve the finished dish with toasted crispy bread.