| Greg's coq au vin |
| cock (rooster) with wine |
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This recipe bases on this recipe from Couteaux et tirebouchons, by an unspecified author. I've adapted it to my situation, and of course translated it into English, and I refer to it as CET.
The recipe calls for an old cock (rooster), but they're not generally available, so I usually make it with a young chicken.
For 6 servings
| quantity | ingredient | step | ||
| 3 kg | cock or chicken | 1 | ||
| 750 ml | red wine | 1 | ||
| 4 | juniper berries | 1 | ||
| 1 | clove | 1 | ||
| 1 | sprig of thyme | 1 | ||
| 2 | bay leaves | 1 | ||
| 500 ml | water | 2 | ||
| bouquet garni | 2 | |||
| 200 g | smoked pork belly | 4 | ||
| 20 g | lard | 4 | ||
| 200 g | onions | 6 | ||
| 15 g | garlic | 6 | ||
| 25 g | salt | 8 | ||
| black pepper | 8 | |||
| 4 cloves | garlic | 8 | ||
| 300 g | carrots | 11 | ||
| 12 | pearl onions | 11 | ||
| 300 ml | fond de veau | 11 | ||
| 50 ml | cognac | 11 | ||
| 2 squares | black chocolate | 11 | ||
| 300 g | mushrooms | 12 | ||
Cut the cock into serving pieces. The general recommendation is to make 10 pieces, and that's what the photos show, but then they're huge, about 220 g a piece. For a cock of this size it's better to cut the breast into 6 or even 8 pieces. Keep the back and any other bones. Add the spices to the wine, put the cock pieces in and mix well. Put in the refrigerator.
Take the back and other bones and cut into small pieces. Fry in a little butter until coloured. Add water and bouquet garni and cook, reducing to about half the volume.
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Four hours before serving, remove the cock from the marinade and dry.
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Cut the pork belly into small cubes (« lardons ») and fry in a pan until well browned but not crispy. CET suggests adding butter if necessary. My belly was relatively lean, and I added lard rather than butter.
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Remove the lardons and reserve, leaving the fat in the pan.
Fry the pieces of cock in the fat until browned. Remove and place in a saucepan:
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While the cock is frying, cut the onions and press the garlic. Fry in the pan:
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When done, push the pieces of cock to one side and place the onions and garlic underneath:
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Mix salt and pepper with the marinade. Cover the onions with the remaining cock and add the marinade and the broth from part 2. Add some water to the pan and boil to loosen the remaining deposits:
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Add to the pot. Also crush the remaining garlic, unpeeled, and place them in the pot.
Bring to the boil and simmer gently for 1 hour. Then raise the heat slightly, maybe removing the lid, to reduce the sauce. After another 45 minutes (a total of 1¾ hours) remove the pieces of cock and place in the pan with some of the sauce. Place in an oven at 180° with no fan for 45 minutes. This is intended to make the meat crispier. Here the result at the end of the 45 minutes:
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Remove the excess fat that will have collected in the pot:
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Meanwhile, cut the carrots into diagonal slices. Add them, the chocolate and the fond de veau and let reduce for about 40 minutes.
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This photo shows normal onions; on this occasion we had forgotten to buy pearl onions. They're not a good substitute.
Cut the mushrooms into slices and fry in some of the fat collected at step 10. Shortly before serving, add them and the lardons to the sauce.
Arrange the cock and the vegetables on a serving place and serve:
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