Recipe: Coq au Vin

Name: Coq au vin
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 portions
Ingredients: Pour la marinade :2,5 litres de bon vin rouge (côtes du Rhône ou Cahors par exemple)2 carottes épluchées, coupées et émincées1 gros oignon émincé3 gousses d'ail (dégermées et écrasées)3 échalotes émincées25 g de cèpes secs1 pincée de fleur de thym3 feuilles de lauriersel et une cuiller à café de mignonnette (poivre écrasé avec le cul d'une casserole)Ingrédients pour la recette proprement dite :un beau coq : demandez à votre boucher de couper votre coq de cette façon : les cuisses et les ailes coupées en 3, le cou en 2, les filets en 3 dans le sens de la longueur et les ailerons à part.100 g de beurre1 dl d'huile de tournesol ou dés de lard gras60 g de farine500 g de champignons de paris200 g de lardons blanchis et sautés à la poêle200 g de petits oignons blancs2 morceaux de sucrepersil haché2 gousses d'ail (dégermées et écrasées)2 petits filets d'anchois a l'huile2 carrés de chocolat noir

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (275 reviews) Meat

Prep 30 min

Cook 120 min

Total 2h30

Servings 6 serv.

Le Coq au Vin est un plat traditionnel français qui consiste en une volaille, généralement un coq, cuit lentement dans un vin rouge, avec des lardons, des oignons, des champignons et des herbes. Ce plat est souvent préparé en grandes quantités et peut être servi lors de réceptions, de fêtes ou de réunions familiales.

Cette ancienne recette du coq au vin a deux écoles :

La première consiste à réaliser cette recette sur un seul jour et donc de ne pas laisser mariner la viande, personnellement, je pense qu'elle n'est valable que lorsqu'on ne trouve pas de vrai coq et que l'on fait cette recette avec du poulet.

L'autre école, dont je fais partie, considère que le coq est une chair ferme supportant à merveille la marinade

Ingredients for 6 servings

Coq au Vin is a traditional French dish that involves poultry, typically a rooster, slow-cooked in red wine with lardons, onions, mushrooms, and herbs. This dish is often prepared in large quantities and can be served at receptions, celebrations, or family gatherings.
Coq au Vin is typically made using a robust red wine, such as Burgundy or Côtes-du-Rhône, which imparts a rich and spicy flavor to the poultry. The lardons and onions add a touch of salty flavor, while mushrooms and herbs bring freshness and finesse.
The preparation of this dish can take several hours, as it is crucial to let the poultry cook slowly to become tender and flavorful. Once ready, Coq au Vin is served with potatoes or rice, along with a green salad for a refreshing touch.
This traditional Coq au Vin recipe has two approaches:
The first involves preparing the dish in a single day and not marinating the meat. Personally, I believe this method is only suitable when using chicken instead of a true rooster.
The other approach, to which I adhere, considers that rooster meat is firm and benefits greatly from marination.

Coq au Vin for 6 people:For the marinade:

2.5 liters of good red wine (such as Côtes-du-Rhône or Cahors)
2 peeled, sliced, and minced carrots
1 large minced onion
3 cloves of garlic (peeled and crushed)
3 minced shallots
25 g of dried porcini mushrooms

A pinch of thyme

3 bay leaves

Salt and a teaspoon of crushed black pepperIngredients for the recipe:

A beautiful rooster: ask your butcher to cut the rooster into thighs and wings in thirds, the neck in halves, the breasts in thirds lengthwise, and separate the wingtips.
100 g of butter
1 dl of sunflower oil or diced fatback
60 g of flour
500 g of button mushrooms
200 g of blanched and pan-fried lardons
200 g of small white onions
2 sugar cubes

Chopped parsley

2 cloves of garlic (peeled and crushed)
2 small fillets of anchovies in oil
2 squares of dark chocolate

Step-by-step directions

The day before:

In a large container, place all the marinade ingredients over the rooster pieces, cover, and refrigerate until the next day.

In the morning:

Firstly, preheat your oven to 190°C (th6-7).

1 Carefully place the rooster pieces in a sieve with a small basin underneath.

2 Separately, drain and reserve the marinade garnish (keep the wine).

3 In a large pot (such as Le Creuset), put your butter and oil (or small pieces of fatback) over high heat. When the mixture has a "floury" color, brown your rooster pieces on each side until well-seared.

4 Then add the drained vegetables from the marinade, cover, and let them sweat for eight minutes.

5 Sprinkle the flour while stirring (singer) and let it cook for another five minutes covered.

6 Pour in the wine from the marinade, stir, and when it reaches a boil, test the seasoning, then cover halfway and place it in the oven for two hours.

7 During the cooking time, you'll have plenty of time to prepare the garnish: In a flat sauté pan, pour your peeled small onions, 20g of butter, 2 sugar cubes, salt, then cover with water. Cover with parchment paper and let it simmer until the water evaporates and the onions glaze (if you don't have time, you can skip this step, but it would be a shame).

8 Wash your button mushrooms as quickly as possible and cut them into quarters, sauté them in a mixture of butter and oil, season with salt and pepper, drain them, and set them aside.

9 Your rooster has been cooking for two hours; test its doneness by inserting a knife tip into a thigh piece. Then, using a ladle, remove as much excess fat as possible from the pot (digestion).

10 With a fork and a skimmer, carefully remove the rooster pieces (decant) and arrange them in your serving dish.

11 In the sauce, add the chopped parsley, the 2 cloves of garlic, the anchovy fillets, and the chocolate squares, then blend for 15 seconds and strain this sauce through a sieve onto the rooster pieces in the Coq au Vin, then pour the entire mixture back into your empty pot.

12 Then add the small onions, sautéed lardons, and button mushrooms to your filled pot of Coq au Vin, bring it back to a boil.

There you have it, it's ready!

Serve, for example, with buttered tagliatelle or English-style potatoes, and consider adding a sautéed mix of fresh porcini mushrooms or large Soissons beans passed through salted butter.

PS: After enjoying your Coq au Vin, you'll have leftover sauce; don't forget my advice and freeze it in small quantities in ice cube trays; one day a ribeye steak, poached eggs, a river fish fillet, or even some fresh pasta will thank you.

Chef Patrick's Comment

1968 grands souvenirs, pour l'émission "DIM DAM DOM" tv et grands journalistes avec mon père Gabriel leur présentant notre coq au vin distingué à l'époque comme "un des meilleurs de France" dans notre restaurant étoilé "A Sousceyrac". Le petit jeune en cuisine, c'était moi qui étais venu exprès du Lucas Carton pour participer à l'émission. A dégustez par exemple avec un bon Cahors comme l'excellent Clos Triguedina ou l'exceptionnel Prince Probus de Jean-Luc Baldès. https://www.ina.fr/../cpf07007050/autour-d-un-coq-au-vin.

Sauce au vin Coq au vin facile Sousceyrac