Cock in wine coq-au-vent
8 servings
120 minutes
Cock-au-vent, the famous French cock in wine: in theory, in Burgundy, but let's not be pedantic. The main thing is that the wine is not bad. According to legend, Julius Caesar loved this thing, but only according to legend. Reliable information dates the recipe to much later times.
1
Cut the rooster into breasts, drumsticks, thighs, and wings.
- Rooster (cock): 1 piece
2
Chop the carrot, celery, and onion coarsely. Crush a clove of garlic.
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Onion: 1 head
- Garlic: 3 cloves
3
Heat the wine with vegetables in a saucepan and cook for 5 minutes.
- Dry red wine: 750 ml
- Onion: 1 head
- Celery stalk: 2 pieces
- Carrot: 1 piece
- Garlic: 3 cloves
4
Then let it cool completely. Pour the wine marinade over the meat pieces, season with salt and pepper, cover with plastic wrap, and refrigerate for at least 8 hours.
- Dry red wine: 750 ml
- Salt: to taste
- Ground black pepper: to taste
5
Remove the meat from the marinade and dry it on paper towels. Keep the marinade and vegetables.
- Rooster (cock): 1 piece
6
In a large thick-walled pot, fry the bacon in olive oil.
- Olive oil: 50 ml
- Bacon: 100 g
7
Then place the meat in and fry it for 8 minutes on each side until brown. Transfer it to a clean dish.
- Rooster (cock): 1 piece
8
In the same pot, sauté the marinated vegetables for 10 minutes, then add flour, mix, pour in the wine marinade, and bring to a boil while stirring constantly.
- Onion: 1 head
- Celery stalk: 2 pieces
- Carrot: 1 piece
- Wheat flour: 3 tablespoons
- Dry red wine: 750 ml
9
Add minced garlic, coarsely chopped shallots and mushrooms, thyme sprigs, bay leaf, broth and meat. Cover with a lid and simmer on low heat for 30 minutes. Then turn the meat and simmer for another 15 minutes.
- Garlic: 3 cloves
- Shallot: 3 pieces
- Button mushrooms: 400 g
- Thyme: 4 sprigs
- Bay leaf: 2 pieces
- Chicken broth: 500 ml
- Rooster (cock): 1 piece
10
Sprinkle the finished dish with chopped parsley.
- Parsley: 20 g
