Rooster in wine (coq au vin) is an integral part of French cuisine. Recipes vary from region to region. Depending on the wine used, the aroma of the dish always turns out to be different and unique. In general, Burgundy is considered the birthplace of coq au vin.
It is necessary
- - a rooster weighing about 2 kg;
- - dry red wine - 400 ml;
- - fatty bacon - 6-8 slices;
- - champignons - 400 g;
- - 2 large carrots;
- - 2 shallots (200 g);
- - garlic - 2-3 cloves;
- - olive oil;
- - Bay leaf;
- - 2 sprigs of thyme;
- - salt and pepper to taste.
Instructions
Step 1
Cut the rooster carcass into 6-8 pieces, put it in a large saucepan and fill it with red wine. Chop the shallots, cut each carrot into 6-8 parts, transfer the vegetables to a saucepan. Using a thread, we tie the bay leaf and thyme into a bunch, add to the pan. We put the pan in the refrigerator overnight (at least 12 hours).
Step 2
We take out the pieces of rooster from the pan, dry with a towel. Heat the oil in a saucepan with a thick bottom, fry the rooster pieces over medium heat until golden brown on each side.
Step 3
We remove the vegetables from the wine marinade with a slotted spoon, and return the meat to the pan. Fry the squeezed garlic, carrots and onions in a frying pan for 2-3 minutes.
Step 4
We shift the contents of the pan to the rooster, salt and pepper. Put the pan on fire, bring to a boil over medium heat, reduce heat to low. Cooking the dish under the lid for 2 hours.
Step 5
Shortly before the dish is ready, cut the champignons into slices and the bacon into small cubes. In a frying pan, melt a little fat from the bacon, add the mushrooms and fry until the liquid evaporates.
Step 6
Transfer the mushrooms and bacon to the rooster pan 10 minutes before being cooked, increase the heat, cook the coq au vin without a lid so that the sauce thickens slightly. Serve the finished dish with toasted crispy bread.
