Coq au vin
There’s no better way to celebrate Christmas than with a traditional red wine coq au vin. A hearty dish to please the whole family, coq au vin goes great with pasta or rice as it soaks up the wine sauce. The rooster, or coq, is the symbol of France. It’s a robust and hardy animal that becomes a delicacy when simmered in a good red wine. We’ve chosen a wine from the Loire Valley, but a Burgundy would be just as good. The important thing is to simmer the dish for a long time to bring out all its flavors and smoothness. At the end, you’ll have a nice blend of flavors in a warm, smooth, delicious 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.