Coq au vin
2 h 30 min
Average: 3.6 (19 votes)

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.

Ingredients For

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.  

Mix &
Match

Sourdough Bread

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