Coq au vin
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16 rates
Preparation : 15 min
Cooking : 2 h 30
Total time : 2 h 45 Rest : 0 min
6 people
2 onions
2 garlic cloves
3 carrots
2 tomatoes
20 g of butter
1 chicken emptied and cut (max 3 kgs)
4 tbsp of sunflower oil
200 g of mushrooms
2 leaves bay leaves
2 stalks of thyme
1 tbsp of plain flour
2 L of red wine
1 pinch of salt
1 pinch of pepper
2 tbsp of parsley
Associated products
RECIPE STEPS
1
Peel and slice the onions.
Peel the garlic without cutting it. Cut the tomatoes into quarters.
Peel and cut the carrots into slices.
- 2 onions
- 2 garlic cloves
- 3 carrots
- 2 tomatoes
2
Preheat the cocotte on a high heat stove with butter and sunflower oil, without the lid.
As soon as the cocotte is hot, place the pieces of rooster in it and cook them for 15 minutes while stirring regularly with a wooden spoon.
- 20 g of butter
- 1 chicken emptied and cut (max 3 kgs)
- 4 tbsp of sunflower oil
3
Add the onions and continue cooking for 15 minutes to properly brown the meat.
Stir occasionally with the spoon.
- 2 onions
4
Sprinkle with flour, pour in the red wine then bring to a boil.
- 1 tbsp of plain flour
- 2 L of red wine
5
Remove the cocotte from the stove and place it on its pre-installed stand on the Cook Expert.
Add the mushrooms, tomatoes, carrots, garlic, bay leaf, and thyme.
Mix everything, salt, pepper, cover the cocotte then run the program.
- 2 garlic cloves
- 3 carrots
- 2 tomatoes
- 200 g of mushrooms
- 2 leaves bay leaves
- 2 stalks of thyme
- 1 pinch of salt
- 1 pinch of pepper
Simmering
02:00:00 / / 120°C
6
Adjust the seasoning if necessary. Sprinkle with parsley when serving.
- 2 tbsp of parsley
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