Cock-o-Vein

Cock-o-vein or rooster in wine is a French cuisine classic Originally a peasant food, tough rooster meat stewed in homemade wine, this dish over time has become one of the hallmarks of French cuisine and worthy of decorating a festive table.

Cook: 1 hour

Servings: 3-4

Ingredients

• Chicken – 1 Piece (1200-1300 g)
• Onions – 1 Piece (or shallots – 2-3 pieces)
• Bacon – 50 Grams
• Champignons – 250 Grams
• Carrots – 1 Piece
• Garlic – 2-3 Cloves
• Olive oil – 2 tbsp
• Butter – 50 grams
• Wheat flour – 1
• Cognac – 2 Art. spoons
• Dry red wine – 400 Milliliters
• Thyme – 1 Pinch
• Rosemary – 1 Pinch
• Black Pepper – 1 Pinch
• Bay leaf – 1 piece

Directions

1. Divide the chicken into portions and fry in a mixture of olive and butter until light crust. Take 20 grams of butter.

   

2. Take out the chicken pieces and keep warm. Place diced bacon or brisket and coarsely chopped onions, ideally shallots, in a skillet. Fry, stirring occasionally, until lightly golden.
3. Add carrot slices and coarsely chopped mushrooms to the pan. Fry until soft, stirring occasionally.
4. Return chicken to vegetables and pour in cognac. Let the alcohol simmer over high heat while stirring.
5. Pour in wine, bring to a boil, lightly salt and simmer over low heat until chicken is soft.
6. Toward the end of the stew, add pepper and thyme, a small bay leaf, and rosemary.
7. Let’s prepare a ru. Melt butter in a small skillet and add flour. While stirring constantly, warm the mixture.
8. Divide chicken pieces onto preheated plates. Add the roux to the sauce and stir well with a spatula or whisk.

   

9. Pour the sauce over the chicken and serve. The French usually do without a side dish, adding only slices of fresh soft bread and, of course, a glass of wine to the dish.

Bon appetit!