Coq Au Vin My Way
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 fresh poulard (s), at least .2 kg, preferably from French rearing
For the marinade:
- 3 shallot (s)
- 3 clove (s) garlic
- 100 g celery
- 50 g carrot (s)
- 1 sprig rosemary
- 1 sprig thyme
- 2 bay leaves
- 2 clove (s)
- 6 peppercorns, crushed
- 1 tablespoon olive oil
- 1 bottle red wine, from Burgundy
- 1 dash cognac
- salt and pepper
- 2 tablespoon olive oil, for frying
- 250 g mushrooms
- 1 tablespoon clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Chop the vegetables and fry them in 1 tablespoon of olive oil. Add herbs and spices and deglaze with the wine and cognac. Bring everything to a boil and set aside to cool.
- Divide the poulard like this: release the breast, cut in half and divide the halves again. Release the legs cleanly, halve the back if necessary or use the wings to boil a stock in which to cook the side dishes.
- Remove the skin from the breasts and legs and place in the meanwhile cold marinade for 2 days. Stir more often. After the 2 days, remove the meat, dry it well, season with salt, pepper and fry in oil.
- Pour the marinade through a sieve and simmer very slowly with the poulard pieces in a cast-iron saucepan.
- Since the clubs take considerably longer, I would only add the breasts in the last 20 minutes or so. When everything is done, remove the meat, set aside and reduce the marinade.
- During this time, fry the cleaned and quartered mushrooms in clarified butter, season with salt and pepper. When the marinade has boiled down enough, pour it through a sieve, add the pieces of meat and mushrooms again and serve.
- In addition, you can cook vegetables such as potatoes, carrots, etc., which have been cooked in the broth from the wings and back, and serve as a side dish.
- It is necessary to purchase a very good wine and a really high quality animal in order to get such an incomparably delicious dish.
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