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Coq au vin
Coq au vin, cuisine francaise, pour 6 convives. Comptez 40 minutes de preparation et 120 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 40 min
- Cuisson
- 120 min
- Pour
- 6
Ingrédients
- poulet legs, whole (or 1 jointed large bird) — 6 (about 1.8 kg)
- Red Burgundy — 750 ml
- Brown fond de volaille — 400 ml
- Cognac — 40 ml
- Smoked bacon lardons — 180 g
- oignons grelots, peeled — 250 g
- champignons de Paris — 300 g
- carotte, chunks — 150 g
- oignon, chunks — 150 g
- ail — 15 g
- tomate paste — 25 g
- Plain farine — 25 g
- beurre doux — 50 g
- thym — 5 sprigs; bay 2
- sel fin — 12 g; poivre noir 2 g
- sucre — 5 g
Méthode
- Marinate poulet overnight in vin with carotte, oignon, ail, thym and bay.
- Drain (keep everything); pat poulet very dry; season. Boil the vin, skimming, 5 min.
- Render lardons in a cocotte; remove. Brown poulet hard in the fat, in batches; remove.
- Brown marinade vegetables 5 min; add tomate paste and farine, cook 2 min.
- Add Cognac, flambé; add vin and fond. Return poulet and lardons; braise, lid on, at 150 °C oven for 75–90 min until the meat waves on the bone.
- Meanwhile glaze oignons grelots with 25 g beurre, sucre and 100 ml water, 12 min; sauté mushrooms in remaining beurre until golden.
- Lift poulet; strain and reduce sauce to coating consistency; season.
- Reunite poulet, sauce, onions, mushrooms and lardons; simmer 5 min.