Coq Au Vin
Chicken: 1
All purpose flour: As needed
Cognac: 125 ml
Red wine: 500 ml
Carrots: 1
Onion: 1, large
Parsley: To taste
Bay: To taste
Thyme: To taste
Garlic: To taste (cloves unpeeled)
Pepper: 10 - 12 grains, crushed
Butter: To taste
Chef Paul Bocuse's coq au vin: a delicious classic French chicken recipe with the full-bodied flavour of red wine. Make it simple with his recipe!
Drain and dry the chicken, then let it brown in a large stew pot.
Once golden, add the cognac and let it flame.
Then add a bit of all purpouse flour, and turn off the heat.
After having sautéed the vegetables in a bit of butter or lard, put everything into the stew pot and add wine.
When warmed through, lower the flame and cook for 30-40 minutes, half-covered, turning the pieces over every so often.
