Rooster in Wine (Coq au vin)

Rooster in wine (Coq au vin) – recipe with photo, French cuisine
rating: 4
wotes: 1

Cooking time: 3 h 30 minutes

Difficulty: Medium recipe

Recipe yield: 6-8 servings

French food

Rooster in wine (Coq au vin) – a French cuisine recipe, wine in each region is used differently, red, white or champagne.

Rooster in wine (Coq au vin) ingredients

Rooster in wine (Coq au vin) recipe

Rooster with onions, carrots and herbs

To cook a French cuisine recip rooster in wine, wash the poultry, gut it if necessary, and divide it into pieces. Peel the carrots, cut into thick slices, cut the onion into thin half rings.

Chopped cock in a roaster

In a deep bowl, combine chopped vegetables, finely chopped parsley, chopped garlic, rooster, salt, pepper and wine. Set aside the dishes with the rooster for marinating for 24 hours, preferably under pressure.

Roasting rooster

The next day, heat the olive oil in a deep frying pan, add the marinated rooster and fry on all sides until golden brown. Pour cognac over the roasted rooster and fill (set on fire).

Frying bacon

Cut the bacon into small cubes and fry until golden brown.

Sliced champignons

Add champignons to the bacon, if the mushrooms are small, you can not cut it and fry it.

Pickled carrots and onions in a frying pan

Then add vegetables from the marinade, and mix the marinade with broth and flour.

Vegetables and roasted rooster

Transfer the fried and flambéed rooster in wine to the bacon and mushrooms, pour over the marinade, stir, cover and cook over low heat for 2.5-3 hours.

Rooster in red wine

Rooster in wine can be cooked any time of the year and served with peeled potatoes.

Recipes from the main course
Recipes that offers french food