Coq Au Vin

To begin, carve the rooster, that is, cut lengthwise down the middle with a large kitchen knife, then cut off the wings and thighs, which in turn cut apart at each of the bone joints. Chop the breast meat diagonally into three pieces.

Place all the pieces in a large enough bowl.

Clean the vegetables for the marinade and cut them into coarse pieces, sauté them briefly in a little oil, then pour in the red wine and add the herb bundle, bring to a boil. Pour the hot marinade over the pieces of rooster, cover and marinate for at least 12 hours.

Then dab the pieces with kitchen paper and dust them with a little flour on both sides. Fry the pieces briefly on both sides in very hot oil, then extinguish with the marinade, add the vegetables and season carefully with salt and pepper. Now steam the coq au vin in an open saucepan at 150 °C for about 1 hour.

In the meantime, cut the bacon into fine strips, rinse and clean the vegetables for the addition. Halve or quarter the mushrooms according to their size, cut the spring onions into not too small pieces and chop the shallots. Sauté the bacon in a little bit of oil first, then sauté the vegetables in it as well. When the rooster is cooked, pour off the sauce through a sieve and extinguish the garnish with it, lightly wal all together for 2 to 3 min.

Related Recipes:

Coq Au Vin with ChestnutsThis is the ideal dish for an invitation without the stress of preparation. In fact, it tastes best if you... Coq Au Vin a La Bonne FemmeRinse chicken, rub dry with kitchen towel and divide into pieces. In hot butter fry the chicken pieces with... Coq Au VinFor the coq au vin, divide the chicken into 8 pieces, i.e. detach and halve the thighs at the beginning, then... Braised Leg of Wild Hare with Chocolate Cherry ChutneyFor the marinade, lightly roast pepper, new spice, star anise, cinnamon and juniper berries pressed a little... Coquelets Stuffed with Liver and HamThe small delicacies, which are suitable for sautéing, roasting, grilling or baking, can be prepared very... Sweet and Sour Marinated Salmon on Root Vegetable JulienneFor the marinade, peel and halve the onion, cut diagonally into strips and sauté in the butter until... Braised Beef with MacaronadeFor the marinade, quarter the carrots lengthwise and cut into stalks. Put all the marinade ingredients in a... Saxon SauerbratenChop the soup vegetables. Chop garlic. Bring 1/2l vinegar, water, juniper berries, spices and sugar to boil... Braised Leg of Venison with Red Wine & Pumpkin WedgesA delicious recipe with red wine! Peel the onions, carrots and celery. Cut everything into coarse cubes. Peel... Doughnut Potato SoupA steaming potato soup on the table – when it’s freezing and snowing outside. That’s a cozy...