Coq au vin = Rooster in red wine
Ingredients
Coq au vin
- 1 hel Rooster (can also use hen)
- 1 flaske good red wine. (Preferably a burgundy.)
- 10 pcs delicacy onions
- 100 gram bacon
- 20 gram butter
- 10 pcs aroma mushrooms
- 4 dl broth from the carcass
- a little flour
- salt and pepper
- Fresh herbs (thyme, tarragon, oregano)
Broth from the carcass
- 1 pcs carcass in pieces
- 2 cloves garlic
- 2 pcs shallots
- 1 pcs onion
- 1 pcs bay leaf
- 1 tbsp whole pepper
- 3 pcs carrot
- cold water
This is a French delicacy! The whole room fills with good smell while this dish actually makes itself. It takes time to make a good Coq au vin, but it does not require much work. I got a call from someone in the family who was on holiday in Fredrikstad if I wanted a rooster. They had to get rid of "Harald" rooster who had lived with them with some roosters in a cozy place near Ambjørnrød just outside Fredrikstad. This was an offer I of course did not say no to and I thought I would give "Harald" the most worthy end a rooster can get. Namely to cook in a lovely burgundy wine and enjoy a good meal with the family. We were gathered young and old around the table and we adults also had a good glass of red wine in the glass! Both young and old enjoyed the dish very much. Maybe it's just as well that they did not know that this was the rooster they had played with the week earlier in the summer holidays. But this is the world's most natural thing and a more dignified ending for a happy rooster you should look for a long time. Thanks for a great meal "Harald".
Step 1
Start by cutting up the rooster. Cut off the thighs, wings and breasts. Divide the carcass into slightly smaller pieces and add to the side. We must boil broth on this. Divide the chest and thighs into 2 parts. Mix together some flour, salt and pepper and place on a plate. Roll the pieces with the rooster in the flour mixture and fry on high heat in oil so it gets a nice crust. It may be wise to do this several times. I take the fried pieces out of the pan and place on a plate.
Step 2
Then fry the bacon in the fat from the pan. When the bacon starts to finish, add the shallots and regular onions. Bake for a few minutes, add the fried chicken and pour into a good bottle of red wine. Turn down the heat so that it is approximately around the boiling point (only small bubbles). Now let it soak for 3-4 hours. If you use hen or chicken, the time will be shorter.
Step 3
Add a good bundle of spices. I used a mixture of sage, oregano, tarragon and parsley. Tie some threads around the spices so you can remove them afterwards.
Step 4
Boil broth on the carcass. Find a large pan and heat well. Pour in a little oil and when it is really hot, put the carcass in the pan, cook well so it gets a little color. Add 3 carrots, onion, garlic and a little whole pepper and fill with water. Cook for 30-60 minutes. When the broth is done, strain the broth and discard the carcass and vegetables. Add 2-3 good ladles with the broth to the pan with the rooster and the red wine. This gives a wonderful taste. Freeze the rest of the broth to the next time you make a good soup or sauce.
Step 5
Just before serving, fry up some mushrooms and add to the pan. Peel a squash, grate it and cook in a small saucepan with a little butter, salt, sugar and water. This takes about 15 minutes. Pour them into the pan just before serving.
Step 6
Serve this dish with a good mashed potato and a good glass of burgundy wine. Enjoy!
