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Coq au vin

Coq au vin

History:

Today, we are going to talk about the coq au vin, a famous dish prepared in France and which mixes our two passions, cooking and wine. The coq au vin is an ancestral recipe. Formerly, it was served for the harvest festival, however its origin is discussed between several regions: Alsace, Burgundy, Champagne and Auvergne are still fighting for its origin today. According to reports, it would be necessary to go back to the Roman era under Julius Caesar. A people besieged by the latter would have sent a rooster, symbol of their valor and tenacity, to the Roman camp to provoke them. To meet this challenge, Julius Caesar invited the village chief for dinner. At the time, wine was a product reserved for the wealthy, synonymous with power and having made a fortune. The chef was instructed to prepare the rooster brought by the chef with wine, to impress the besieged Gaullois chef. They both savored this delicious dish and gave birth to ... ... the coq au vin!

Chef Olivier Walch:

Before starting the recipe, just a few words about Mr Walch, who presents the recipe for Coq au Vin. For 15 years he has been the chef at the famous Domaine Clos Vougeot, located in Burgundy. Mr. Walch takes care of the organization of the dinner for La Confrérie des chevaliers de Tastevin.

Ingredient:

1 rooster of 3 kg

200 gr of salted breast

40 pieces of baby onions

500 gr button mushrooms

1 liter of chicken broth

2 tablespoons brown sugar

30 gr chopped garlic

50 gr of butter

Duck fat

½ glass of Fine or Marc de Bourgogne

The blood of the rooster

The marinade:

2 bottles of red Burgundy wine

2 carrots / 2 onions / 2 shallots

5 cloves

50 gr garlic

10 Juniper berries

1 bouquet garni

1 orange zest

1 bunch of parsley, the stems of which will only be used for marinating

Recipe:

Cut the rooster into pieces and place it in a container. Peel the onions, shallots, carrots and garlic, then cut them into pieces. Spread them on the rooster with the chopped garlic and mix everything well. Heat the red wine then pour it over the rooster and the vegetables. Add the parsley stems, the bouquet garni and the orange zest and marinate for 48 hours in the refrigerator without a lid. After 48 hours, remove the rooster and pass the marinade to the strainer. Color the rooster with the duck fat, then add the bacon and the onions. Flame all and sprinkle some brown sugar, let caramelize after. Pour the marinade and the chicken broth. Add the thyme and bay leaf, salt and pepper, then simmer for about 2 hours. Stew the mushrooms with butter, garlic and chopped parsley. Remove the rooster pieces from the casserole dish and bring the sauce to a boil (100°C) before adding the rooster mushrooms and the blood of the rooster. Check the seasoning and the connection, then put the pieces of meat back in the sauce and serve with garlic croutons.

Best wine pairing: Red Mighty Burgundy

. Bourgogne Pinot Noir

. Monthélie 1er Cru

. Pommard

. Volnay 1er Cru

Vino Delikatesy wishes you a good appetite!

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