Coc-au-vin
Description
It is believed that only roosters, one year old and weighing about 3 kg, should be used for authentic coq au vin. However, delicious results can also be achieved with an ordinary chicken.
Instructions
- 1
Step 1
Cut the chicken into portion pieces and fry in a mixture of olive and butter until a light crust forms. Use 20 grams of butter.
- 2
Step 2
Remove the chicken pieces and keep them warm. Add diced bacon or pork belly and roughly chopped onion, ideally shallot, to the pan. Sauté, stirring, until lightly golden.
- 3
Step 3
Add carrot slices and coarsely chopped mushrooms to the skillet. Cook until soft, stirring occasionally.
- 4
Step 4
Return the chicken to the vegetables and pour in the cognac. Let the alcohol evaporate over high heat, stirring constantly.
- 5
Step 5
Pour in the wine, bring to a boil, season lightly with salt, and simmer over low heat until the chicken is tender.
- 6
Step 6
Towards the end of stewing, season the dish with pepper and add thyme, a small bay leaf, and rosemary.
- 7
Step 7
Prepare roux. Melt the butter in a small skillet and add the flour. Constantly stirring, heat the mixture.
- 8
Step 8
Arrange the chicken pieces on warmed plates. Add rue to the sauce and mix well with a spatula or whisk.
- 9
Step 9
Pour the sauce over the chicken and serve. The French usually skip side dishes, adding only slices of fresh soft bread and, of course, a glass of wine.