Rooster in Wine (Coq au vin)

Rooster in wine (Coq au vin) – recipe with photo, French cuisine
Rating: 4.7 Votes: 27
Cooking Time:
3 hours 30 min.
Recipe Yield:
6-8 servings
Medium recipe

Rooster in wine (Coq au vin) – a French cuisine recipe, wine in each region is used differently, red, white or champagne.

Recipe Ingredients

Rooster 1 pcs
Red Wine 750 ml
Carrots 4 pcs
Onion 2 pcs
Garlic 3 cloves
Parsley 4-5 twigs
Cognac 100 ml
Wheat Flour 2 tbsp
Chicken Broth 400 ml
Bacon 500 g
Champignons 300 g
Vegetable Oil 3 tbsp

Cooking Recipe

To cook a French cuisine recip rooster in wine, wash the poultry, gut it if necessary, and divide it into pieces. Peel the carrots, cut into thick slices, cut the onion into thin half rings.

In a deep bowl, combine chopped vegetables, finely chopped parsley, chopped garlic, rooster, salt, pepper and wine. Set aside the dishes with the rooster for marinating for 24 hours, preferably under pressure.

The next day, heat the olive oil in a deep frying pan, add the marinated rooster and fry on all sides until golden brown. Pour cognac over the roasted rooster and fill (set on fire).

Cut the bacon into small cubes and fry until golden brown.

Add champignons to the bacon, if the mushrooms are small, you can not cut it and fry it.

Then add vegetables from the marinade, and mix the marinade with broth and flour.

Transfer the fried and flambéed rooster in wine to the bacon and mushrooms, pour over the marinade, stir, cover and cook over low heat for 2.5-3 hours.

Rooster in wine can be cooked any time of the year and served with peeled potatoes.