Coq au vin

The coq au vin is traditional French Cuisine. The Vin used is often red and sometimes yellow… in which case the mushrooms of the receipt is Morille S. For this specific inhabitant of Franche-Compt3e receipt to see Coq au vin yellow.

Ingredients

For approximately six people:

  • 2,5 kg of Chicken of pieces (to preserve the Blood if it is coldly cut down)

  • 24 small Oignon S white
  • 2 pods of garlic
  • 200 G of plugs
  • 1 spoon with soup of Olive oil or other
  • 80 G of Beurre
  • 1 glass at liquor of cognac or marc of Burgundy
  • 1 L of red Wine (or yellow Vin)
  • 1 Bouquet furnished
  • 2 carrots
  • 200 G with cultivated mushrooms (or morels)
  • 1 spoon with soup of Flour
  • Parsley, bay-tree and Thyme
  • salt and Pepper

Instructions

  1. To make a Marinade with the wine, oil, ground pepper, a clove of garlic crushed and grass: the chopped parsley, the bay-tree and thyme. To let chicken marinade from six to twelve hours.
  2. To peel onions and to crush the second clove of garlic. To make Gild with the plugs in a Casserole, with the oil and half of butter. To replace by the pieces of chicken and to make gild those slightly, on all the sides.
  3. To withdraw the fat of the casserole. There to give onions, garlic and plugs with chicken. To make heat the Cognac to add to the casserole and to make Flame.
  4. To add the wine and the furnished bouquet. To cover and leave Mijoter during one hour.
  5. During this time, to prepare mushrooms by washing them and cutting. To make jump in half of remaining butter. To add to the casserole at the end of the hour and to leave still the whole mijoter 20 minutes.
  6. To prepare with the remainder of butter and the flour a Butter handled then to water it with a little hot Juice of cooking. To add the mixture to the casserole and to leave mijoter still 5 minutes. To use blood (approximately a half-liter is enough), to add it to this moment while stirring up constantly during 5 minutes; the mixture should thicken considerably.

The addition of blood is optional and one often prefers there the addition of an equal quantity of wine. Moreover, can be added more vegetables, such of the Carotte S out of discs or other vegetables “of winter”.

If a Coq is used instead of a chicken, the difference holds of its meat which is stronger, goûteuse. One will then marinade it from 12 to 12 midnight and one will do it mijoter half an hour more.

The coq au vin is useful itself very hot.

See too

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