Coq au vin
A classic French dish which means in translation “rooster in wine”. The food, which appeared in recipe books in the 20th century, has become known through Julia Child’s cookbooks. It is not difficult to prepare this food, also it takes some time, but it is worth doing because the result is really tasty.
Chicken (rooster) is marinated in good red wine and stewed with a bunch of spices carrots, onions, garlic, and mushrooms very soft and served with mashed potatoes, vegetables, or even pearl onions.
Preparation time: 2-3 hours, additional marinating time 2-4 hours or overnight
Level: average
Quantity: for four
Ingredients:
1.5 kg pieces of chicken (ham or leg)
150 g of bacon sliced
About 10 mushrooms sliced
300 g of thin carrots cut into wheels
1 bottle of good red wine
1 large onion finely chopped
4 medium garlic cloves chopped
1 tablespoon flour
50 ml of cognac
Salt and black pepper for seasoning
3 bay leaves, a few sprigs of thyme and rosemary, and a bouquet of parsley springs bound to the bunch
To serve, 1 can of pearl onions and 200 g of small mushrooms
50 g of butter for frying of garnish
Preparation:
1. Season the chicken with black pepper and salt
2. Prepare a bouquet of spices. Bind with bay leaves, thyme, rosemary, and parsley
3. Place the seasoned chicken with the bouquet in a large bowl, pour over a bottle of red wine and marinate for 2-4 hours or overnight
3. Slice the finished bacon, slice the carrots and mushrooms, onion and garlic
4. Once the chicken is marinated, heat in a thick bottom pan couple of tablespoons of oil very hot and brown the chicken pieces until they are properly browned. Fry 4-5 pieces of chicken at a time, then the oil in the pan will not cool down too much during browning.
5. Brown the bacon pieces until crisp and set aside
6. Brown the carrots, mushrooms, onions, and garlic until golden brown, add the flour and brown lightly. Then add the cognac and mix well, also from the bottom of the pot. Pour over the marinade, add the bacon, and also a bouquet of spices.
7. Place the chicken in the marinade and simmer on a low heat stove or oven at 150 degrees for about 1.5 hours.
8. To prepare the garnish, heat butter in a pan, add pearl onions and mushrooms, fry lightly for a few minutes.
9. Serve the chicken with the sauce and garnish.
Ready !! 
