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Coq au vin is a French dish that is an emblem of French gastronomy, not only because the coat of arms of France is a rooster, but also because it is the quintessence of French gastronomic technologies... Marinade __________ For Poultry - 2.5 - 3 kg 1 Onion 1 Carrot 1 head of garlic 1 Leek 1 Celery stalk 3-4 cloves 8 allspice peas 10 black peppercorns 4-5 juniper berries A sprig of thyme 2-3 bay leaves 0.75 L Dry red wine Brown broth _____________________ 2 Onions 1 Carrot 1 Leek 1/4 Celery root Stew (cook the rooster) _____________________ Poultry with marinade 150 g dry-cured bacon 60 g cognac Vegetable oil Salt, pepper Garnish and sauce _________________ 300 g pearl onions or shallots 250 g button mushrooms 30 g dried porcini mushrooms Bacon (already fried) 30 g dark chocolate (85% min) 4 anchovies 50 g butter flour for thickening Salt, pepper After you have tried coq au vin, you will have some sauce left, do not forget my advice and freeze it ... One day, steak, poached eggs, river fish fillet or even fresh pasta will be grateful to you 🤗 00:00 - Cock in wine 00:46 - History 00:00 - Cock in wine 02:23 - Stage I. Marinade 09:50 - Stage II. Brown broth 12:08 - Let's start cooking the cock 15:00 - Stage III. Garnish and sauce 19:15 - Stage IV. Garnish 20:54 - Serving #CoqAuVin #cockerelinwine