Coq au Vin
Preparation time: 30 min
Cooking time: 1h30
Resting time: 8 h
- one 6.5 lb chicken, cut into pieces
- 3 cups red wine
- 1 cup diced thick-cut bacon
- 1 chopped onion
- 2 carrots, sliced into rounds
- 2 sprigs fresh thyme
- 4 tablespoons chppoed ginger root
- 1 cup. veal stock
- 2 ½ tablespoons cognac
- 2 tablespoons flour
- Salt & pepper
Preparation on the day before:
Marinate the chicken in a large bowl with the red wine, onions, carrots, thyme and ginger root.
The next day: Strain the pieces of chicken.
Heat the CRISTEL stockpot to 2/3 of the maximum power of your source of heat, and test the heat using the 'water drop' technique.
Brown the pieces of chicken, add the diced bacon, then the cognac.
Lower the heat, add the flour and stir for 1 minute.
Add the marinade and veal stock and simmer on low heat for approximately an hour and a half.
Season to taste and enjoy!