Claimed by many regions where the vine plays a preponderant role, such as in Alsace, in the Jura or in Burgundy, the coq au vin requires in principle… the rooster. However, this poultry has become rare, and we often take a hen or a very firm grain-fed chicken.
Difficulty:[usr 3]
Peel the small onions. Cut the bacon into small dice and blanch it quickly in a pan of boiling water. Cut the poultry into pieces, salt and pepper them. Heat half the butter with a little oil in a casserole.
Fry the onions and bacon in the pan, stirring them with a wooden spoon. They should brown lightly without browning. Remove them from the pan and put the chicken pieces in their place. Brown them too, turning them without haste, then put the onions and bacon bits back in the casserole.
Heat 2 tablespoons of alcohol in a ladle, then pour it into the casserole dish over the pieces of poultry. Flambé while stirring the pieces. Wait until the flames are extinguished, then pour in the red wine. Add the bouquet garni and the peeled and roughly chopped garlic cloves.
Slowly bring to the boil then cover the pot and lower the heat. Simmer gently for 60 to 70 minutes, stirring the contents of the pot occasionally.
During this time, clean the mushrooms, avoiding letting them soak in water. Slice them not too thinly and sauté them quickly with 30 g of butter. Add salt and pepper. Drain them and add them to the pot. Continue cooking for another 20 minutes.
Prepare the coq au vin mixture about 10 minutes before serving. Mix the rest of the butter and 25 g of flour in a bowl. Dilute this butter handled with a sauce taken from the casserole. Then pour into the casserole little by little, whisking for 5 minutes. Then pour in the blood and continue to stir over low heat, avoiding boiling, until the sauce is thick enough. Taste and adjust the seasoning.
You can prepare the coq au vin in advance, in the morning for the evening for example, but wait until the last moment to cook the final link.
Recommended drink:Mercurey
Source:Les Cuisines Régionales de France. Burgundy. Editions du Fanal
