au Vin Recipe serve 6
Step 1: A
day in advance, clean and cut the rooster/chicken in 8 pieces or more.
Pour half a bottle of red Burgundy wine over.
Step 2: Add the small
white onions, the quartered peeled carrots and the herbs. Cover and
put in the fridge.
Step 3: The next day,
remove and drain the chicken and vegetables. Put the wine aside for
Step 4: Brown the
chicken pieces with oil in a skillet. Remove the chicken. Using the
same skillet, add garlic to the vegetables and heat for a couple of
Step 5: Put the chicken
and the vegetables in a large sauce pan. Pour the wine and add salt
Step 6: Bring to a
boil at moderate heat.
Step 7: Cover and
cook at low heat for 1 or 2 hours
Step 8: Heat bacon,
onion and mushrooms in a skillet until brown (10 minutes)
Step 9: When the chicken
is ready, add bacon, onion and mushrooms in the pan, cook and stir for
2 or 3 minutes. Taste and correct the seasoning,
Step 10: Add parsley
to the chicken when finish. Prepare rice or potatoes to serve with Coq
for cooking the same day:
In step 5, do not pour the wine in the pan now. Pour instead cognac
or brandy over the chicken. Ignite the spirit with a match. Be extra
careful the heat is off and your face away. Shake the pan for a few
seconds. You can now pour the wine in the pan and follow the recipe
Wine suggestion: red
wine, or Cotes
du Rhone red, Morgon
(French Wine Guide).