Coq Au Vin

Coq au vin ("rooster in wine" in a french) is a French recipes of rooster cooked with red wine, leek, mushrooms, carrot and optionally garlic. Normally Older roosters are used to cook because they contain a lot of connective tissue, which creates a richer soup when cooked. This menu use Bresse Chicken (or free range chicken) (use giblets and crushed carcass, if possible) for cooked.

I want to recommened new french chicken recipe. This menu a little bit difficult and take more time to cook it. It's so delicious.....SO GOOD!

3.5 kg / 7.7Bresse Chicken (or free range chicken) (use giblets and crushed carcass, if possible).

110-g/ 4-oz butter

4-litres/7- pints red wine

3 carrots

1 leek

1 celery stalk

1 bouquet garni

70- g/2 1/2 oz onions

70- g2.1/2 oz shallots

2 cloves of garlic, blanched

Coarsely ground pepper

Side Dish

200 g/7oz streaky bacon, diced

200 g/7oz small onions

400 g/14oz mushrooms, diced

1.2 kg/2 ¾ lb celery heart, quartered

10-centilitres/1 tablespoon of cream

100-g/4 oz butter

A little Milk

Preparing the Chicken

1. Cut up the chicken into 16 pieces. Season with salt and pepper and lightly brown the chicken.

2. Drain and blot on kitchen paper, set aside. Do the same with the giblets and crushed carcass

Preparing the Marinade

3. At the same time, bring the wine to a boil, set light to it, and then reduce to 20 to 25%.

4. Chop the carrots, leek, celery stalk, onions and shallots, brown them in butter, drain and blot.

5. Add the vegetables to the simmering wine then pour over the chicken. Marinade for 2 hours with the cloves and coarsely ground pepper.

6. Remove the chicken pieces from the marinade. Strain through a chinois discarding the vegetables. Reassemble the marinade, chicken, carcass and giblets..

Preparing the Side Dish

1. Cut the celery heart into 4 pieces. Peel, and cook in the milk for approximately 1 hour stirring frequently.

2. At the same time finely dice the bacon, lightly brown and skim the fat off.

1. Cook the chicken gently for about 3 hours at 75° C (80° C maximum). Cover. Do not bring to a boil.

2. Check that the chicken is cooked with the blade of a knife.

3. Remove the chicken, set aside and cover.

4. Reduce the sauce uncovered at medium heat until slightly thickened.

5. Brown the small onions then cook in the chicken stock covered for 15 to 20 minutes depending on their size.

6. Chop the mushrooms and cook them in butter. Set aside.

7. Drain the celery; pass through a food mill, then a sieve to remove the fibres.

8. Stir in the cream and 110 g / 4 oz of butter in 5-g/ 1/8th oz cubes.

9. Season with salt to taste.

10. On warmed plates, place 2 pieces of chicken, a soupspoon of bacon, 2 or 3 small onions and the celery purée.

Serving Suggestions:

Serve this Bourgogne specailty as an impressive dinner party dish. Try with a Chateau bottled wine from the region.

Serves: 4