Rooster in Wine (Coq au Vin)
Preparation time: 95 min. The dish goes well with a crusty baguette and a mixed salad.
Ingredients
| 1.25 kg | Rooster |
| 500 g | Mushrooms |
| 150 g | Shallots |
| 100 g | Bacon, cut into pieces |
| 5 с.л. | Oil |
| — | Salt |
| — | Black pepper |
| 2 | Garlic cloves |
| 400 ml | Red wine (Merlot) |
| 200 ml | Chicken broth |
| 2 | Bay leaves |
| 1 ч.л. | Thyme |
| 0.5 - 1 ч.л. | Balsamic vinegar |
Instructions
Wash and pat dry the rooster and cut it into 6-8 pieces. Clean the mushrooms and cut them in two or in four depending on their size. Peel the onions and quarter each head. Cut the bacon into pieces and fry it in 2 tbsp of hot oil in a deep, heavy-bottomed pot. Once it has rendered its fat, remove it. Add another 1-2 tbsp of oil to the hot fat and saute the mushrooms and onions in it for 3-4 minutes, season with salt and pepper and remove them.
Add the remaining oil to the pot and fry the rooster pieces for 10 minutes, turning them on all sides. Peel the garlic, press it over the rooster and braise briefly. Pour in the wine and broth, season with salt, black pepper, bay leaf and thyme, and bring the dish to a boil. Return the mushrooms, onions and bacon and cook covered for about 45 minutes.
Remove the meat pieces from the rooster along with the bay leaf. Thicken the sauce slightly and season it with a little vinegar. Return the meat.
The dish goes well with a crusty baguette and a mixed salad.