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Cock in wine coq-au-vent

8 servings

120 minutes

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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.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Ingredients
8servings
Rooster
1 piece
Red dry wine
750 ml
Onion
1 head
Celery stalk
2 pieces
Carrot
1 piece
Garlic
3 cloves
Olive oil
50 ml
Wheat flour
3 tablespoons
Shallots
3 pieces
Champignons
400 g
Thyme
4 sprigs
Parsley
20 g
Bay leaf
2 pieces
Chicken broth
500 ml
Salt
to taste
Ground black pepper
to taste
Bacon
100 g
Cooking steps

  • 1

    Cut the rooster into breasts, drumsticks, thighs, and wings.
    Required ingredients:
    1. Rooster: 1 piece

  • 2

    Chop the carrot, celery, and onion coarsely. Crush a clove of garlic.
    Required ingredients:
    1. Carrot: 1 piece
    2. Celery stalk: 2 pieces
    3. Onion: 1 head
    4. Garlic: 3 cloves

  • 3

    Heat the wine with vegetables in a saucepan and cook for 5 minutes.
    Required ingredients:
    1. Red dry wine: 750 ml
    2. Onion: 1 head
    3. Celery stalk: 2 pieces
    4. Carrot: 1 piece
    5. 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.
    Required ingredients:
    1. Red dry wine: 750 ml
    2. Salt:  to taste
    3. Ground black pepper:  to taste

  • 5

    Remove the meat from the marinade and dry it on paper towels. Keep the marinade and vegetables.
    Required ingredients:
    1. Rooster: 1 piece

  • 6

    In a large thick-walled pot, fry the bacon in olive oil.
    Required ingredients:
    1. Olive oil: 50 ml
    2. 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.
    Required ingredients:
    1. Rooster: 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.
    Required ingredients:
    1. Onion: 1 head
    2. Celery stalk: 2 pieces
    3. Carrot: 1 piece
    4. Wheat flour: 3 tablespoons
    5. Red dry 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.
    Required ingredients:
    1. Garlic: 3 cloves
    2. Shallots: 3 pieces
    3. Champignons: 400 g
    4. Thyme: 4 sprigs
    5. Bay leaf: 2 pieces
    6. Chicken broth: 500 ml
    7. Rooster: 1 piece

  • 10

    Sprinkle the finished dish with chopped parsley.
    Required ingredients:
    1. Parsley: 20 g