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Coq au vin - Rooster in red wine sauce |
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The traditional “Coq au Vin” are one of the great specialities of Burgundy. We offer you the recipe to give you an insight in Burgundy cuisine. Bon appétit.
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A day in advance, clean and cut the rooster in fairly small pieces. Pour the bottle of red Burgundy wine over, together with the onions, carrots, aromatic herbs, the salt and pepper. Cover and put in the fridge for the night.
The next day, remove and drain the rooster and vegetables. Put the wine aside for later use. Brown the rooster pieces with oil in a skillet. Remove the rooster. Using the same skillet, add the vegetables and heat for about 5 minutes. Put some flour over the rooster, then put it in the skillet together with the garlic and vegetables. Add the Cognac and flame.
Add the wine sauce again, together with the veal melt.
Cook at low heat for about 2 hours and a half.
Heat bacon, onion and mushrooms in a skillet until brown (10 minutes), than add to the rest during the last moments of cooking.
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For 8 people :
1 rooster of approx. 2 to 3 kg, cut in little pieces
300 g of bacon
250 g mushrooms
Onions
Carrots
2 cloves of garlic
1 bottle of red wine (full bodied)
50 cl of veal melt
5 cl of Cognac
1 soupe spoon of all purpose flour
Parsley
Salt
Pepper
Aromatic Herbs
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