Coq au vin
Nothing better to celebrate Christmas than the traditional coq au vin with red wine. A national dish loved by the whole family, to be enjoyed with good pasta or rice to mix with the wine sauce. The cockerel is the symbol of France. A tough and hearty animal, but which reveals a certain delicacy when simmered in a good red wine. We have chosen a wine from the Loire Valley, but a Burgundy wine would be just as good. The main thing is to simmer the dish for a long time to reveal all its flavours and smoothness. At the end, you will have a lovely blend of aromas in a smooth, tasty, wholesome sauce.
Cut the chicken into 6 pieces.
Peel and cut the carrots into chunks. Peel the onion and stud it with cloves. Place the pieces of chicken, carrots, bay leaf, garlic and onion in a large deep dish. Cover with red wine and marinate overnight.
Cover with red wine and marinate overnight.
On the day of cooking: dice the bacon and roast it in a casserole dish. Add the butter and chicken pieces. Sear them on both sides until they are golden brown.
Add the strained marinade and the spring onions. Simmer on low heat for 1 hour.
Chop the mushrooms and add them to the pot. Simmer for another hour.
Remove the pieces of chicken and bind the sauce with the chicken stock. Serve with potatoes.