Coq au vin is a great classic of French gastronomy and a pure delight!
Here is an easy chicken-based recipe to replace the rooster that we traditionally use in France. You just have to adapt the cooking to its more tender flesh.
Plan to marinate the chicken the day before, then two hours preparing and cooking it on the D day.
For this recipe (4/5 persons), you will need:
- 8 chicken legs
- 8.8 oz of bacon
- 8.8 oz of white mushrooms
- 2 carrots cut into slices
- 8 gold potatoes
- 1/4 cup of cognac
- 1 bottle of red wine
- 1/4 cup of veal or chicken stock
- 3 tbsp oil
- 1 tbsp flour
- 1 chopped onion
- 2 cloves of garlic
- 1 “bouquet garni” (bay leaves, thyme…)
- Salt & pepper
Let’s cook now:
- The day before, marinate the chicken: place it in a large bowl with the onion and carrots. Pour in the wine, add the bouquet garni and the peppercorns. Cover and let marinate overnight in the refrigerator. (or all day if it is for the evening).
- The same day: drain the chicken legs and vegetables, blot them well with paper towels. Strain the marinade and set it aside.
- Heat the oil in a casserole, throw in the chicken legs and let them brown on all sides.
- Remove them from the pan once they are golden, and put the vegetables in their place. Let them brown over low heat for 5 minutes. Sprinkle with flour and stir to coat the vegetables.
- Put the chicken legs back in the casserole, add the crushed garlic cloves. Heat the cognac, pour it in and flambé.
- Moisten with the wine from the marinade, add the veal or chicken stock, salt and pepper. Bring to a boil, then cover and lower the heat. Simmer for 1 1/2 hours over low heat.
- Slice the mushrooms. Brown them in a pan with the bacon for about 5-10 minutes.
- Add them to the casserole 15 minutes before serving with the potatoes.