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.
Ingredients For
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x 1
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x 4
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x 10
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x 10
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125 g
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x 2
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2 tbsp
Preparation
1
Cut the chicken into 6 pieces.
2
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.
3
Cover with red wine and marinate overnight.
4
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.
5
Add the strained marinade and the spring onions. Simmer on low heat for 1 hour.
6
Chop the mushrooms and add them to the pot. Simmer for another hour.
7
Remove the pieces of chicken and bind the sauce with the chicken stock. Serve with potatoes.
