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Recipe : ***** Rooster In Wine

Rooster In Wine
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Course:
Main Dish

Practical information

  • Prep time
    40 min
  • Cooking
    40 min
  • Ready in
    1 h 20
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
Although coq au vin recipes always seem to start with a whole chicken, the dish can easily be prepared with chicken pieces. Chicken legs, cut into thighs and drumsticks, make an excellent coq au vin. Assume one large chicken leg per portion.
 

Categories

Healthy recipe
Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
Wine, chicken, chicken, chicken leg, coq au vin, cock, tea

Recipe's Ingredients

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  • 8 small onions
  • 4 small shallots
  • part of 1 fat carrot
  • 1 bouquet garni consisting of parsley, thyme, and a bay leaf
  • fine salt and freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 5 g garlic
  • 130 g mushrooms
  • 130 g unsmoked bacon
  • 1.5 kg to 2000 chicken
  • 70 g butter
  • 50 ml cognac
  • 100 ml dry white wine

  • Recipe preparation steps

  • 1
    To prepare the onions: Trim the stem end just where it starts to be firm and solid. Trim as little as possible. Carefully peel just the filmy outer skin. Finally trim the root end just enough to remove the dark area. Do not trim too much or the onion will fall apart during cooking.
  • 2
    To prepare the shallots: Trim the stem end just where it starts to be firm and solid. Trim as little as possible. Carefully peel just the tough, dry outer skin. Finally trim the root end just enough to remove the dark area. Do not trim too much or the shallot will fall apart during cooking.
  • 3
    To prepare the garlic: Trim the root end a short distance from the end. Because the germ of the garlic flares out drastically at the root, you can trim a few millimeters of root away without wasting much garlic. Split the garlic clove in half through the center of the germ. Working separately with each half, peel the dry outer skin. Place a half clove on your cutting board with the cut side down and with the root end towards your knife. Using the knife with the blade parallel to the board, make one or two cuts as deep as possible without cutting the half clove into separate pieces. Next make multiple vertical cuts in the garlic about a millimeter apart, once again without cutting the garlic into separate pieces. Finally slice across the previous cuts to produce a very fine dice.
  • 4
    Preparation of the mushrooms will depend on which type(s) are used. Shown here are shiitake mushrooms. To prepare these, remove the stems by cutting as close to the cap as possible. Only the caps of shiitake mushrooms are eaten. If the caps are large, cut them to about the same size as the onions and shallots.
  • 5
    To prepare the carrot: Choose a large fat one. Peel or just wash well. Cut 5-millimeter thick slices on the diagonal. A total of 8 slices will be required.
  • 6
    To prepare the bacon: Cut the bacon into 3-millimeter square strips. Alternately, the bacon can be cut into a 5-millimeter dice, but I prefer the appearance of the strips—called lardons in French—in the final presentation.
  • 7
    Cut the chicken into 8 or 13 serving pieces. The method for producing 13 pieces can be used for producing 8 by stopping before the thighs and breasts are split into multiple pieces.
  • 8
    Complete the mise en place by assembling the bouquet garni, measuring 40-gram and 25-gram portions of butter, and measuring out the remaining ingredients except for the salt and pepper.
  • 9
    Final Preparation: Preheat oven to 80°C .
  • 10
    Place 40 grams of butter into a high-sided frying pan over medium heat. Add the bacon, onions, shallots, and carrot slices. Fry until the bacon renders its fat and the vegetables start to brown a little. Remove the bacon and vegetables from the frying pan.
  • 11
    Season the chicken pieces with salt and pepper and add them to the frying pan. Increase the heat and brown the chicken pieces.
  • 12
    Return the cooked bacon and vegetables to the frying pan along with the garlic. Pour in the cognac and ignite. Wait a few seconds for the alcohol to burn off.
  • 13
    Sprinkle the flour over the contents of the frying pan and mix gently for a couple of minutes. Add the mushrooms, bouquet garni, and wine. Bring to a boil, reduce heat, cover, and cook the chicken. Remove the chicken pieces to the oven as they become cooked. Use the tip of a sharp knife to test the chicken for doneness. The tip should slide in and out without much resistance.
  • 14
    When all the chicken is cooked, strain the sauce into a bowl and add the cooked solid ingredients to the chicken in the oven. Degrease the sauce and reheat gently. Mix in the remaining butter.
  • 15
    Arrange the chicken, bacon, and vegetables on a large, heated serving platter or individual, heated serving plates. Spoon the sauce over the top and serve immediately.
  • Ready !