Coq Au Vin Recipe #2
- cooking with red wine -
Here is another version of our popular Coq Au Vin recipe (rooster with wine).
In this recipe the rooster meat marinates overnight in the wine sauce, creating a deep flavor in the meat.
This will take us about two and a half hours for preparation and cooking time, or about 45 minutes for cooking time if we choose to use a pressure cooker.
The ingredients that we are going to need for this Coq Au Vin recipe, that serves 6 - 8 people are the following:
- one rooster
- 1 1/2 ounces of fresh high quality butter
- 10 thin slices of prosciutto
- 1 cup of brandy
- 1 tablespoon of tomato paste
- 10 ounces of fresh wild mushrooms
- sea salt
- fresh ground black pepper
For the marinade sauce we’ll need:
- 1 bottle of dry red wine (in our case we recommend a bold Cabernet Sauvignon)
- 2 tablespoons of extra virgin olive oil
- 1 large onion
- 2 sweet small onions or 2 shallots
- 1 medium sized carrot
- 3 cloves of garlic
- 1 - 2 bay leaves
- 2 small sprigs of thyme
- 1 bunch of fresh parsley
- 4 - 5 black pepper corns
- 1 clover
Coq Au Vin Recipe #2: Cooking Instructions
- We must begin our recipe the day before cooking by cutting the rooster in portion-sized pieces, and washing thoroughly, trimming and discarding any fat or other unwanted pieces.
- In a large, deep bowl you add together all the ingredients for the marinade sauce. We have pre-cut the onions in large pieces, the carrot in lengthwise slices, and the garlic cloves can be cut in the middle. We have tied together all the herbs in a bunch.
- We put in our marinade the rooster meat, and leave it there overnight.
- The next day, you strain the meat and vegetables separately. And you save in another bowl the marinade.
- In a big pot, you warm up 1 ounce of the fresh butter, and you saute the prosciutto that you have already cut in pieces.
- You add the rooster portions to brown well from all the sides. When the meat is slightly brown, you add the veggies and herbs from the marinade. Sprinkle the flour on top, and stir.
- You pour in the brandy, and allow the ingredients the boil for two to three more minutes.
- Note: when you’re adding the brandy, which is high in alcohol, be careful of the stovetop’s open flame, and you can expect a temporary flare up of fire in the pan until the alcohol burns off.
- Add the marinade sauce that you’ve already strained (of the pepper and clover), an 8-ounce glass of water, the tomato paste, sea salt and fresh ground pepper as needed.
- Cover the pot and let the food slowly cook for about an hour and a half, or if opting for a pressure cooker, this time cuts down to 45 minutes.
- While we’re cooking the food, we saute the mushrooms that have already been washed, cleaned, and cut in big pieces, with the rest of the fresh butter.
- When the mushrooms re-absorb their juices, we add the mushrooms in our pot, while it's still slowly cooking, about 20 minutes before the food is ready.
- Serve the food in a large serving plate, and if the sauce is a bit too watery, keep it separate, put it in a smaller pot, and keep boiling it on a high flame, until most of the water has evaporated, leaving a thicker, flavorful sauce behind.
- Now, pour the sauce atop the rooster. Sprinkle with finely chopped fresh parsley.
Serve with homemade pasta, and enjoy with a glass of full-bodied red wine, like a Sangiovese or California Cabernet.
Hungry for more wine recipes?
I highly recommend this book:
The Wine Lover's Cookbook!
(Book review on its way!)
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