ReceptnaptárCoq au vin (rooster braised in red wine)
A Burgundy classic: rooster slowly braised in red wine with bacon, pearl onions and mushrooms. A weekend dish for guests that can be made the day before.
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Ingredients
Method
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- If you have time, cover the meat with the wine, garlic and bouquet garni and refrigerate overnight; before browning, lift it out and pat it thoroughly dry with kitchen paper (keep the marinade).
- Fry the bacon in a cast-iron casserole over a medium heat until the fat runs, then lift it out with a slotted spoon.
- Season the meat and brown it on all sides in the bacon fat in batches (6-8 minutes per batch); if you crowd the pan it will stew instead of browning. Set aside.
- Pour off all but about 2 tbsp of the fat, sprinkle in the flour and cook for 1-2 minutes, stirring.
- Pour in the wine (or the marinade) and the stock and scrape up the browned bits from the bottom of the pan with a wooden spoon.
- Return the meat and half the bacon, add the garlic and bouquet garni and bring to the boil.
- Cover and simmer over a very low heat, or in a 160 °C oven, for 2-2.5 hours, until the meat comes away easily from the bone.
- During the last half hour, brown the pearl onions in the butter in a frying pan until golden (8-10 minutes), then the mushrooms (5 minutes), and stir them into the pot with the remaining bacon.
- Remove the bouquet garni; if the sauce is thin, lift out the meat and reduce uncovered for 10 minutes. Sprinkle with parsley and serve with boiled potatoes or baguette.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Free-range chicken thighs work too, with a braising time of 1–1.5 hours; supermarket chicken breast is not suitable, it dries out.
- Even better the next day; keeps for 3 days in the fridge.
Frequently asked questions
Which wine should I use for coq au vin?
A full-bodied but not too tannic dry red, traditionally Burgundy (Pinot Noir) — one you would happily drink.
What can I use instead of a rooster?
A free-range chicken or chicken thighs; the braising time is then about 1–1.5 hours.
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