Cock in Wine (Cock-o-Win)
6 servings
90 minutes
Coq au Vin is a famous French village recipe that showcases the art of transforming simple ingredients into an exquisite dish. Its origins date back centuries when peasants cooked old roosters slowly in red wine to make the meat tender and flavorful. This rich and warming recipe combines juicy pieces of chicken soaked in a rich wine sauce with hints of brandy, garlic, and herbs, creating a complex flavor palette. Mushrooms and onions add depth, while bacon provides a pleasant texture. The dish pairs perfectly with mashed potatoes or a crispy French baguette, and its robust flavor makes it an excellent choice for a cozy family dinner or festive gathering.
1
Wash the chickens, dry them, and cut each into 4 pieces. Heat a mixture of vegetable and butter in a thick-bottomed pot. Fry the chicken pieces until golden brown for 7-8 minutes, then set aside in a separate dish.
- Chick: 2 pieces
- Vegetable oil: 2 tablespoons
- Butter: 2 tablespoons
2
Finely chop the fat, render it in the pan where the chickens were fried. Wash the mushrooms, dry them, and chop finely. Peel the garlic and crush it with the side of a knife. Place 3 peeled onions, mushrooms, and garlic in the pan and sauté lightly.
- Salo: 150 g
- Champignons: 100 g
- Garlic: 2 cloves
- Onion: 8 pieces
3
Place pieces of chicken in a thick-bottomed pot, evenly sprinkle with flour. Add bay leaf, thyme, the remaining 5 onions, pour in cognac, and mix.
- Wheat flour: 1 tablespoon
- Bay leaf: 2 pieces
- Thyme: 2 stems
- Onion: 8 pieces
- Brandy: 0.5 glass
4
Pour in red wine, simmer on low heat for about 1 hour. Then remove the chicken pieces and keep them warm. Reduce the sauce by half and pour it over the meat when serving.
- Red dry wine: 0.75 l
- Salt: to taste
- Ground black pepper: to taste