Homemade coq au vin Ingredients: 2 carrots - cut into slices 1 tablespoon of - flour - 1 bottle of - red wine - full-bodied 250 g of - bacon - 3 tablespoons of - oil - 1 onion - sliced 50 cl of - veal stock - 5 cl of - cognac - salt - 1 tablespoon of - pepper - pepper - 1 rooster - of around 3 kg cut into pieces 250 g of - button mushrooms - 2 cloves of - garlic - 1 bouquet garni.
Utensils：
- 1 Funnel- The best funnels 1 1 casserole dish- 1 brush- €6.72 1 saucepan- batteries of pans 1 Set 3 pans- best pans 1 Fridge- refrigerators 1 kitchen scale- scales
Total time: 2h30 Preparation: 30 min Rest:- Cooking: 2h
Phase 1
The day before: marinate the rooster: place it in a large salad bowl with the onion and carrots. Pour in the wine, add the bouquet garni and add the peppercorns.
Phase 2
Cover and leave to marinate overnight in the refrigerator. (or all day if it’s for the evening).
Phase 3
The same day: drain the pieces of rooster and the vegetables, pat them dry with absorbent paper.
Phase 4
Filter the marinade and set aside.
Phase 5
Heat the oil in a casserole dish, throw in the pieces of rooster and let them brown well on all sides.
Phase 6
Remove them from the casserole once golden, putz vegetables instead. Let them come back over low heat for 5 minutes. Sprinkle everything with flour, stir to coat the vegetables well.
Phase 7
Return the pieces of rooster to the casserole dish, add the crushed garlic cloves. Heat the cognac, pour it in and flambé.
Phase 8
Moisten everything with the wine from the marinade, add the veal stock, salt and pepper. Bring to a boil, then cover and reduce heat. Leave to simmer for 2 1/2 hours over low heat.
Phase 9
Slice the mushrooms. Brown them in a pan with the bacon for about 5-10 minutes. Add them to the casserole 15 minutes before serving. Taste and adjust the seasoning.
Utensils：
- 1 Funnel- The best funnels 1 1 casserole dish- 1 brush- €6.72 1 saucepan- batteries of pans 1 Set 3 pans- best pans 1 Fridge- refrigerators 1 kitchen scale- scales
Total time: 2h30 Preparation: 30 min Rest:- Cooking: 2h
Phase 1
The day before: marinate the rooster: place it in a large salad bowl with the onion and carrots. Pour in the wine, add the bouquet garni and add the peppercorns.
Phase 2
Cover and leave to marinate overnight in the refrigerator. (or all day if it’s for the evening).
Phase 3
The same day: drain the pieces of rooster and the vegetables, pat them dry with absorbent paper.
Phase 4
Filter the marinade and set aside.
Phase 5
Heat the oil in a casserole dish, throw in the pieces of rooster and let them brown well on all sides.
Phase 6
Remove them from the casserole once golden, putz vegetables instead. Let them come back over low heat for 5 minutes. Sprinkle everything with flour, stir to coat the vegetables well.
Phase 7
Return the pieces of rooster to the casserole dish, add the crushed garlic cloves. Heat the cognac, pour it in and flambé.
Phase 8
Moisten everything with the wine from the marinade, add the veal stock, salt and pepper. Bring to a boil, then cover and reduce heat. Leave to simmer for 2 1/2 hours over low heat.
Phase 9
Slice the mushrooms. Brown them in a pan with the bacon for about 5-10 minutes. Add them to the casserole 15 minutes before serving. Taste and adjust the seasoning.