Coq au vin is one of the French recipes I learned by heart while I was living in Lugano, Switzerland.
Coq au vin is a traditional French cuisine in the Burgundy region. Burgundy region is located in east-central France, just southeast of Paris.
I have tasted it for the first time in Bastille area of Paris in 1999 and I asked how it was cooked. The waitress from a restaurant in Bastille called the Chef who proudly and happily shared how he cooks Coq au vin.
In my future postings, I shall share also other dishes I have tasted while traveling in the French countryside, from Mont Saint Michelle, Dinan, San Malo, Paris, Marseilles, Nice, Lourdes, Saint Tropez, Strasbourg, Chamonix, Rennes, Nantes, Lyon and Corsica.
– Coq au Vin –
For 4 people, an easy Burgundy recipe
1 cleaned chicken (around 1.5 kg)
100g of smoked bacon without rind
12 onion shallots or small onions
70g of butter
2 spoons of flour
1/2 l of red wine from Burgundy
3 spoons of cognac
a bouquet of parsley, thyme and laurel
a pinch of grind nutmeg
fresh grind black pepper
200 g of small champignon
Time of cooking: 1 hour & 15 min.
Serving per portion: 3,700kj/880kcal
- Wash the chicken in cold water. Dry it well and cut it into 10 portions. Slice into cubes the bacon. Peel and finely dice the shallots or the small onions.
- Heat the 50 g butter in a casserole. Add the diced onions and the bacon and cook it until the onion does not become transparent, for around 5 minutes. Transfer it on a plate.
- Put the chicken in the casserole and the condiment and fry it until golden brown texture. Add the flour and the shallots/onions, the bacon and cook it shortly, mixing/turning it continuously.
Pour the Burgundy red wine and the cognac, mixing and adding the bouquet of herbs (parsley, thyme & laurel). Add salt, pepper and a pinch of grind nutmeg for aroma.
- Cover the casserole and leave it to simmer for at least 40 minutes until the chicken meat is tender (taste it).
- Meanwhile, clean the mushrooms, drying it lightly with a humid cloth and eliminate the outer stems. Heat the remaining butter in the pan and cook the mushrooms for 5 to 10 minutes.
- Remove the chicken from the sauce and keep it warm. If necessary, lower the flame to remove the sauce. Discard the bouquet of herbs and taste the sauce and add salt and pepper according to taste. Mix the mushroom and the sauce.
- Transfer the chicken in a plate which is reheated, pour the sauce and serve.
Note: if you don’t have any red wine from Burgundy or red wine from France, you can also use any red wine would do.
Feel free to comment & give me a feedback once you have tried to cook coq au vin, okay?
♥ ♥ ♥
© Angelica Hopes. All Rights Reserved.
Twitter: @ ungustodivita