Coq au vin is a traditional French dish but it is not that easy to find it in restaurants. Ever since I have tasted a delicious and sophisticated coq au vin at Alain Ducasse’s bistrot, Benoit, I have wanted to try it at home. Thanks to my Dayre pal Cowgal, here is the step-by-step recipe I attempted. I am very happy with the results, and the cognac adds a lot of fragrance to the carrots.
|Despite my obvious enthusiasm and my previous efforts at the Agneau à la cuillère, the Bar en croûte de sel, the Poulet basquaise, the Pot au Feu, the Boeuf bourguignon and the Ratatouille, I still feel obliged to remind you that I am not a seasoned (or qualified) chef… Yet! So the recipes I am showing you are candid demonstrations from a girl with no culinary school background and limited tools. These recipes are not Fondamentally’s, they are traditional, home cooked cuisine! That said, when I cook these recipes, they meet with the approval of the people I care about – or perhaps they care about me enough to say so.|
Ingredients for 4-6 people :
- 1 rooster
- 5-7 carrots (actually the more the yummier)
- 250 g of mushrooms
- 2 slices of bacon
- 2 onions
- 2 garlic cloves
- some parsley
- some potatoes
- 1 bouquet garni
- 1 bottle of cheap red wine
- 15 cl of cognac
- 2 tbs of flour
- Salt and pepper to taste
At least 8 hours before you start cooking, marinate the rooster with the sliced carrots, onions, some pepper, the red wine and the bouquet garni. Store in the fridge.
Brown the rooster first in some oil or butter.
Then remove the rooster, and instead fry the onions and the carrots.
Add the meat and the garlic to the vegetables and pour in the flour. Mix.
My favorite part of the recipe is missing because it is very difficult to take the picture. Heat the cognac in a small pan and once it is fuming, pour it on the meat and the vegetable. Than light a match and flambé the food.
Once the fire is gone, pour in the red wine from the marinate. Pepper and salt to taste. Cover the cocotte and cook on a low fire for 2:20 hours.
Meanwhile, steam or boil the potatoes. I like to steam then heat it with some bacon. Sprinkle with parsley.
2:20 hours later, slice the mushrooms and brown them with the bacon. Then add the mushrooms and the bacon in the cocotte for 15 minutes.