• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D, E
MineralsCopper, Natrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 or 2 chickens (1 1/2kg, 3 1/2 lb), cut into 8 pieces or more

  2. 1/2 bottle of full-body Burgundy red wine (or Cotes du Rhone)

  3. 6 bacon slices (5 oz), diced

  4. 0 1/2 lb (250g) button mushrooms

  5. A dozen small white onions

  6. 2-3 cloves of garlic, mashed

  7. 2 carrots, peeled and quartered

  8. Sunflower oil, unsalted butter

  9. 2 sprigs of thyme and 1 bay leaf, tied all together with string

  10. Parsley

  11. Salt and pepper

  12. If cooking the same day, add:

  13. 1/4 cup of cognac or brandy

Instructions Jump to Ingredients ↑

  1. Step 1: A day in advance, clean and cut the rooster/chicken in 8 pieces or more. Pour half a bottle of red Burgundy wine over.

  2. Step 2: Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.

  3. Step 3: The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.

  4. Step 4: Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes Step 5: Put the chicken and the vegetables in a large sauce pan. Pour the wine and add salt and pepper Step 6: Bring to a boil at moderate heat.

  5. Step 7: Cover and cook at low heat for 1 or 2 hours Step 8: Heat bacon, onion and mushrooms in a skillet until brown (10 minutes)

  6. Step 9: When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning, Step 10: Add parsley to the chicken when finish. Prepare rice or potatoes to serve with Coq au vin.

  7. Alternate version for cooking the same day:

  8. In step 5, do not pour the wine in the pan now. Pour instead cognac or brandy over the chicken. Ignite the spirit with a match. Be extra careful the heat is off and your face away. Shake the pan for a few seconds. You can now pour the wine in the pan and follow the recipe as indicated.

  9. Wine suggestion: red Burgundy wine, or Cotes du Rhone red, Morgon ( French Wine Guide ).

  10. Bon appetit!


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