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.

Summary

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

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Instructions

1. Cut chicken into portions. Heat olive oil and butter in a large pan over medium-high heat. Fry chicken pieces until golden brown, about 15-20 minutes. Remove and keep warm.
2. In the same pan over medium heat, add diced bacon and chopped onion (or shallots). Fry, stirring occasionally, until lightly golden, about 5 minutes.
3. Add carrot slices and chopped mushrooms to the pan. Continue cooking over medium heat, stirring occasionally, until vegetables are soft, about 8-10 minutes.
4. Return chicken pieces to the pan and pour in cognac. Simmer over high heat while stirring for 2-3 minutes to burn off the alcohol.
5. Pour in red wine and bring to a boil over high heat. Reduce heat to low, and simmer uncovered until chicken is tender (internal temperature 74°C/165°F), about 30-40 minutes. In the last 5 minutes, add black pepper, thyme, bay leaf, and rosemary.
6. While the chicken finishes cooking, make a roux by melting some of the butter in a small skillet over medium heat. Add flour and stir constantly for 1-2 minutes until light golden.
7. Transfer chicken pieces to warm plates. Add the roux to the sauce in the pan and stir well for 1-2 minutes until thickened.
8. Pour the sauce over the chicken and serve.

Bon appetit!