Coq Au Vin 

Coq au vin is the French recipe of the rooster to the wine of which Burgundy and Alsace claim membership.

Traditionally, it was left to marinate in red wine for 48 hours, since in the past it was mainly used tenacious cockerel meat: according to many modern recipes, it is preferred to use the wine directly at the time of cooking, so before cooking the chicken is only floured and browned. A cockerel cut into pieces is preferred. Cooking is in a pan with the addition of lard, garlic, onions, mushrooms, carrots and thyme. The cognac that is used to flame gives the meat a sweetish taste, which goes very well with the salty bacon and browned skin; salty and sweet that the wine mixes so well is getting hungry! With this recipe of coq au vin you can prepare a really delicious second course, which makes the chicken tender and tasty, as well as beautiful substantial. I absolutely recommend it if you want a richer alternative to the usual roast chicken recipes.

So here is the original coq au vin French recipe.

Ingredients:

1.5 kg of chicken cut into pieces

250 gr of peeled onions

450 gr of mushrooms

50 gr of cognac

200 gr of bacon

2 cloves of garlic

flour to taste

salt and pepper to taste

extra virgin olive oil to taste

for the marinade:

1 liter of still red wine

2 carrots

1 onion

1 tablespoon peppercorns

a bunch of thyme bay leaf and parsley

Preparation:

Cut the carrot into pieces. Put in a bowl with chicken, peppercorns, bay leaf, thyme and parsley and cover with red wine. Cover with plastic wrap and let rest in the refrigerator for 12 hours. After the period filter everything by dividing the marinade from the chicken with the vegetables. In a pan, brown the chicken with the chopped garlic cloves for five minutes. Remove the chicken and put the vegetables of the marinade, the spring onions in the cooking bottom. Cook for five minutes. At the end put two tablespoons of flour to thicken the cooking liquid. Transfer the chicken and vegetables to a larger saucepan, cover with the lid and cook over very low heat for about two hours. After the period blend with cognac, after a few minutes add the marinade cover with the lid and cook. Meanwhile, in a pan with a little oil, cook the mushrooms with bacon into small pieces. When the mushrooms are tender season with salt and pepper.

Add the mushrooms to the chicken and continue cooking for another 10-15 minutes, adding salt and pepper if necessary.