Coq au vin is a French cuisine and a must-eat for all fine gourmets and choosing the perfect wine to cook it is the key. Delices & Gourmandises’s wine cellar offer a wide range of well-bodied wines to successfully prepare a tasteful dish following below recipe.
Ingredients needed to prepare coq au vin for 6 serves
- 1l of full-bodied red wine. The Chapinière Cuvée Rousseau or the Merlot les Estampilles from Delices & Gourmandises’ cellar are ideal.
- 5cl of cognac
- 150gr of button mushrooms
- 1 red onion
- 2 carrots
- 2 garlic cloves
- 1 bouquet garni
- 5gt peppercorns
- 15cl of oil
- Salt, pepper
- 1 tablespoon of flour or starch
How to prepare your coq au vin?
Start with the marinade: pour the wine into a large glass bowl; then add the chopped bouquet garni and peppercorns. Place the cock in the marinade, cover and refrigerate overnight.
The next day, strain the meat. Filter the marinade and set aside.
Heat the oil in a casserole and fry the pieces of meat until golden brown. Remove the meat from the pan. Now, place the sliced carrots and chopped onion in it. Let simmer for 5 minutes and pour the flour or starch and mix well to perfectly coat the vegetables.
Add the pieces of meat in the casserole. Crush the garlic cloves and add them to the preparation. Heat the cognac, pour it into the pan and flambé.
Pour the wine marinade into the preparation, salt and pepper to your convenience. Boil then reduce heat. Cook for about 2 hours and half.
Bask sliced mushrooms with the bacon and add them to the coq au vin 15mn before the end of cooking time.
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