Coq au vin

[Camile]

Especially for Shirlz ... I hope it's clear enough as we had to translate it ..

It has to be prepared over a 2 days period.

Ingredients:
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1 Rooster (roughly 1kg500) cut into pieces
5cl Vegetable oil
50gr Butter
30gr Onions
50gr Flour
1dl Cognac
2 Garlic Cloves
1/2 l of red wine
100gr Lardons
185gr Mushrooms
100gr small white onions


1. Sizzle the chicken pieces in the oil, butter and onions

2. Sprinkle with flour

3. Add cognac and "flambe" it

4. Add Red wine and finley chopped garlic, salt and pepper.

5. Slow cook for 1 hour, then leave it to cool until the next day.

Next day.

6. Reheat slowly

7. Just before serving, add lardons, small onions and mushrooms previously cooked in butter.


Serve with mash potatoes, boiled potatoes or pastas.

Bon appetit.
Camile (recipe from my mother in law)

[Shirley]

Je vous remercie de tout coeur

I'll let you know how it turns out :)

[Camile]

De rien ... my pleasure ..

You will see that you will be dying to start eating after the first part of the cooking ... it smells so good !

And I would recommend it to anyone who has a spare rooster too old to roast !

Camile

[Millymollymandy]

Wouldn't it need more than one hour cooking time if it is too old to roast?

The first time we made coq au vin we followed a Keith Floyd recipe. He said to cook it (slowly) for 3 hours. Unfortunately it was my husband who was doing the cooking and he follows recipes exactly. Of course it was a roasting bird and after 3 hours we had coq au vin soup!!!!!!