A day before + 30 min / 1 hour
serve 6)
Ideally a rooster, or 1 or 2 chickens (1.5kg, 3.5 lb), cut into 8 pieces or more
1/2 bottle of full-body Burgundy red wine (or Cotes du Rhone)
6 bacon slices (5 oz), diced
0.5 lb (250g) button mushrooms
A dozen small white onions
2-3 cloves of garlic, mashed
2 carrots, peeled and quartered
Sunflower oil, unsalted butter
Bouquet of herbs: 2 sprigs of thyme and 1 bay leaf, tied all together with string
Parsley
Salt and pepper
A day in advance, clean and cut the rooster/chicken in 8 pieces or more. Pour half a bottle of red Burgundy wine over.
Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.
The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.
Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes
Put the chicken and the vegetables in a large sauce pan. Pour the wine and add salt and pepper
Bring to a boil at moderate heat.
Cover and cook at low heat for 1 or 2 hours
Heat bacon, onion and mushrooms in a skillet until brown (10 minutes)
When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,
Add parsley to the chicken when finish. Prepare rice or potatoes to serve with Coq au vin.
Wine suggestion: red Burgundy wine, or Cotes du Rhone red, Morgon
