Coq au Vin
1 hour 30 minutes
- 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:
1/ Marinate the chicken in a large bowl with the red wine, onions, carrots, thyme and ginger root.
2/ The next day: Strain the pieces of chicken.
3/ 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.
4/ Brown the pieces of chicken, add the diced bacon, then the cognac.
5/ Lower the heat, add the flour and stir for 1 minute.
6/ Add the marinade and veal stock and simmer on low heat for approximately an hour and a half.
7/ Season to taste and enjoy!