Cock in wine (coq au vin)

Category: Meat dishes
Kitchen: french
Cock in wine (coq au vin)

Ingredients

Cock 1 PC.
Red wine 1 bottle

Cooking method

  • This is the French national dish Coq au vin, that is, 'Rooster in wine'. This is a dish for the French, like cabbage soup for a Russian - there is no single recipe, each housewife has her own characteristics. But, nevertheless, there are general recommendations ... We need a rooster and a bottle of red wine ...
  • Choosing a rooster. Well, for example this ...
  • Cock in wine (coq au vin)
  • Then we go to the wine cellar and choose a bottle of wine. Red.
  • Cock in wine (coq au vin)
  • This is the only place in our house where cobwebs and dust are welcome.
  • Cock in wine (coq au vin)
  • Cock in wine (coq au vin)
  • There was no Burgundian ... Isabella will go, we will compensate with endurance. Wine is 16 years old.
  • Cock in wine (coq au vin)
  • We process the rooster, cut it into pieces and fry until golden brown. I fried in Steba's slow cooker. Note that my rooster was 3.5 kg, so only one leg or breast was placed in the bowl at one time
  • Cock in wine (coq au vin)
  • While the rooster pieces are being fried, I grilled vegetables, cut into large pieces and greased with olive oil
  • Cock in wine (coq au vin)
  • We put the pieces of rooster in a slow cooker, add garlic, spices, herbs, put the baked vegetables on top and fill with wine.
  • Cock in wine (coq au vin)
  • After it boils, we transfer to the Low mode. Cooking time depends on the age of the rooster. From 40 minutes to .........
  • He languished with me for 3 hours. The sauce can be thickened with flour if desired. Pasta is recommended as a side dish. And of course freshly baked white bread, or even better a baguette.
  • Cock in wine (coq au vin)
  • The rooster in the wine turned out to be luxurious - soft and tender, with a slight aftertaste of wine, with the aroma of thyme ...


Admin

Lena, birdie zhaaallkoooo! such a handsome man walks!
And you have a wonderful cellar!

And all together it turned out super nice and tasty!
Tanyulya
Linen, cool!!!! But Petya is sorry
Lena, is the wine homemade?
Masinen
Wow, I have no words !!! Only emotions!!! Wow!!
Vladzia
Choked with saliva ... But seriously, Lena - you are a wonderful hostess. The birds, the cellar, the cuisine, the recipes, etc., etc. are all top notch.
ElenkaM
Yes, sorry for the bird. Handsome. The cellar is impressive.
The dish is mortality! Maaaa little piece ...
Slastena
Helen is a gorgeous cock Although I feel sorry for Petya, he was bathed in such endurance ... 16 years
Chef
Okay, you feel sorry for the bird
She fulfilled her mission one hundred percent. And looking at such the dish, we can say with confidence - went down in history
Mar_k
A handsome cockerel, proudly walking along the hostess !!! Delicious recipe! We will look for a rooster, but I'm afraid that only chickens are shining for us !!!

And I thought that only in films such wine cellars are shown, but here the eye is like ... Beauty ...
Babushka
what a cock! and what a Bravo cellar!
Manna
It's interesting ... when you eat the same birds every day, you don't feel sorry for them, but when you saw a live rooster, it became so sorry

Lenochka, I am completely alienated from your cellar ... of course, not from the cellar, but from the time of its existence ... wine aged for 16 years ...

Lenochka, and if you cook a similar dish in grape juice with aging for 1 year?
Scarecrow
Oh, a girl living in France wrote me a recipe for a rooster in wine, which she constantly cooks. But it's really confusing there. I drifted to cook it))). And one of the main ingredients is sauces. And here it seems to be simple and fast. Where to get a rooster? We have some kind of Vietnamese cock festival in the market in bulk.
kubanochka
Oh, how glad I am that you liked my cock! And our attention Chef (can I just say: CHEF? Like, King, just king Chief, just Chief) me just ...

You don't need to feel sorry for him. I have a contract with them.I provide them with a comfortable existence, they get everything, absolutely everything that they need. I surround with care, love ... And then, as necessary, they provide me and my family with food: eggs, meat ... So, everything is by agreement
Quote: Tanyulya

Lena, is the wine homemade?
Mostly homemade. But there is also a collection of wines from Massandra, Gelendzhik, Abrau-Dyurso, etc.
Quote: manna

wine aged 16 years ...
16 years is 1997 ... Not the oldest. There has been wine since 1984 And this is already 29 years
Quote: Scarecrow

Oh, a girl living in France wrote me a recipe for a rooster in wine, which she constantly cooks. But it's really confusing there. I drifted to cook it))). And one of the main ingredients is sauces.
That there is nothing complicated there! Well sauces, so what ?! The main thing is cock and wine. You can add different vegetables, next time I will add mushrooms and celery. Rooster and chopped vegetables can be pre-poured with wine for a day, and then taken out, fried, folded back, stewed and put in the oven. The sauce can be thickened with wheat flour or corn flour ... You can get a rooster, and grind vegetables with wine sauce with a blender ... Everyone can invent dances with tambourines for themselves
Well ... that is.
Quote: kubanochka

This is the French national dish Coq au vin, that is, 'Rooster in wine'. This is a dish for the French, like cabbage soup for a Russian - there is no single recipe, each housewife has her own characteristics. But, nevertheless, there are general recommendations ... We need a rooster and a bottle of red wine ...
E.V.A.75
Great recipe, went for an ax
barbariscka
Lena, seeing your recipe, I remembered how in my youth my husband and I (just got married) read about this famous French dish and decided to cook it. I don’t remember what we got there, but as a result we pulled out a purple rooster from the pan ... For a long time our family remembered this rooster.
The cellar is very impressive, Petya is beautiful and I think the dish turned out differently from ours.
kubanochka
Quote: barbariscka

as a result, they pulled out a purple rooster from the pan ...

I can imagine what quality that wine was
Scarecrow
Quote: kubanochka

That there is nothing complicated there! Well sauces, so what ?! The main thing is cock and wine. You can add different vegetables, next time I will add mushrooms and celery. Rooster and chopped vegetables can be pre-poured with wine for a day, and then taken out, fried, folded back, stewed and put in the oven. The sauce can be thickened with wheat flour or corn flour ... You can get a rooster, and grind vegetables with wine sauce with a blender ... Everyone can invent dances with tambourines for themselves

This is not difficult. This is confusing. Therefore, I haven’t got ready yet. Here's this recipe from Ren, I haven't made it yet, I'll just show it:

Rooster in wine. French classics.

Chicken meat has a completely different meat. So then don't blame the bad recipe

1. Marinade:

- 2 liters of red wine, preferably 13-15 °, côtes du Rhône or Cahors, for example.

- 2 finely chopped carrots

- 1 onion, chopped

- 3 garlic cloves, crushed

- 3 shallots, chopped

- 25 gr. dry porcini mushrooms

- 1 pinch thyme

- 1 lavrushka

- salt and pepper (it is better if the pepper is not "dust", but freshly rolled in a pepper shaker)

The rest of the ingredients:

- A rooster chopped into pieces.

- 100 grams of oil

- 100 ml. olive oil

- 60 gr flour

- 500 gr. champignons

- 200 gr. skim brisket

- 200 gr white small fresh onions

- 2 pieces of sugar

- chopped parsley

- 2 garlic cloves, crushed

How to cook :

On the eve, in a large saucepan, marinate the rooster in the marinade, close the lid, put in the cold.

On the next day :

Burn up the oven to 200 °.

1) Burn the drain in a cocotte. oil + olive oil over medium heat. Put the rooster, which you previously removed from the marinade, into the boiled oil (do not discard the marinade!), Fry the rooster well until golden brown.

2) In the meantime, strain the marinade, put the vegetables from the marinade to the rooster, close the lid, simmer for 5 minutes.

3) Sprinkle everything with flour, simmer for another 5 minutes under the lid.

4) Add all the wine from the marinade, mix, bring to a boil, simmer in the stove for 2 hours.

5) Prepare the set: put white small onions into a frying pan (you can not cut it), 20 gr. sl. butter, 2 pieces of sugar, salt, add water to the level of onions. Cover with baking paper, put on a small heat, let the water boil. When everything boils off, turn it off.

6) Rinse the mushrooms, cut them into 4 pieces. Simmer over medium heat on sl. oil + olive. oil, salt, pepper, drain the water, if excess comes out.

7) At that time, the rooster has been stewing for 2 hours. Open, poke with a knife to check readiness, collect excess fat (if someone does not want fat).

Remove the rooster, put it on a dish.

9) Add chopped parsley and 2 cloves of garlic to the rooster sauce, stir with a mixer for 15 seconds, pass the sauce through a sieve directly onto the rooster, put everything back in the cocotte.

10) Add white onion, brisket and champignons to the cocotte and bring to a boil.

Served with tagliatelli, you can simply with mashed potatoes (I bake it in the stove with a little nutmeg).
barbariscka
Quote: kubanochka

I can imagine what quality that wine was
Imagine, it was homemade, natural wine. My dad was a winemaker, so the wine at home was always good ...
By the way, here's a recipe from a book about French cuisine:
Cock in wine (coq au vin)

Then I will remove it so that the topic does not clog ...
Manna
No, virgins, leave all the recipes, if Lenochka doesn't mind
barbariscka
Well, let Lena decide, the topic is hers ...
gala10
Quote: Scarecrow

Rooster in wine. French classics.

Chicken meat has a completely different meat. So then don't blame the bad recipe
Ta-ah-ah! So the chicken won't give a ride ... But I really unrolled lips I was dreaming ... But I wonder, only chickens are sold in stores, but where do the roosters go? Or are there under the guise of solid chickens and roosters? And if so, how can you tell them apart?
Anyway, thanks to the author for the recipe! And separately for the pictures of the rooster and the cellar! It happens ...
gala10
Quote: barbariscka

I don’t remember what we got there, but as a result we pulled out a purple rooster from the pan ... For a long time our family remembered this rooster.
Not in "Solntsedar", by chance, extinguished?
Gaby
Thank you Helen for the recipe, described and served so easily that it's not scary anymore. For some reason, recently, too, I thought about a rooster in wine, and here and on you, here is "he".

Very interesting theory about "contract", thanks for your view.
Admin
Quote: gala10

Ta-ah-ah! So the chicken won't give a ride ... But I really unrolled lips I was dreaming ... But I wonder, only chickens are sold in stores, but where do the roosters go? Or are there under the guise of solid chickens and roosters? And if so, how can you tell them apart?
Anyway, thanks to the author for the recipe! And separately for the pictures of the rooster and the cellar! It happens ...

Galinka, shop chickens and roosters are fed completely differently and then processed after slaughter, and their meat is always very soft. And mostly early maturing broilers are always on sale. Such meat will not go well for such a dish.

You will have to stomp to the market and order a natural homemade cockerel there, he has completely different meat, it takes a long time to cook and is very tasty - for this recipe, the wine will be the very thing!
A chicken-cock weighing 3.6 kg was brought to me on order. I'll try to find a photo, I'll show a homemade chick
Unfortunately, there is no big photo, it does not open - but even so, the size of the chick and the quality of its meat are visible (compared to store-bought white chickens)

Cock in wine (coq au vin)
gala10
Thank you Tatiana! I even figured out where to order!
barbariscka
Quote: gala10

Not in "Solntsedar", by chance, extinguished?
Is "Solntsedar" vegetable oil? They were stewed in chicken fat and in an old tried and tested grandmother's goose-maker. It was a long time ago ... Now I understand that, apparently, the grape variety played its role ... But the sight was impressive, that's why it was so remembered in our family.
gala10
Quote: barbariscka

Oh no, in Grandma's old goose-house ... and on chicken fat. Is the sunflower oil vegetable oil?
Eh, youth, youth ... "Solntsedar" - this wine was like that in those old, Soviet times. I don't even remember what it was, but something was dissolving ...And on any surface it left purple spots.
barbariscka
Thank you for the youth ... But the wine was homemade, more like Isabella's or something like that.
And I never heard of Solntsedar ...
gala10
Quote: barbariscka

Thank you for the youth ... But the wine was homemade, more like Isabella's or something like that.
Then I apologize for what I could have guessed about Solntsedar. It was the cheapest fruit and berry wine, loved by all students of the Soviet Union.
barbariscka
Galya, I lived in the Caucasus during Soviet times, there was a different wine there ...
gala10
Quote: barbariscka

Galya, I lived in the Caucasus during Soviet times, there was a different wine there ...
And, well, then of course ... There, in general, they lived differently ...

Lenochka, forgive me that in connection with your rooster we arranged an evening of memories here! And I will definitely try to make a rooster like this! What is our next holiday there? Thanks again for the recipe!
Chef
Quote: gala10
What is our next holiday there?
The ancient Slavs "prepared a ritual dish from a rooster to celebrate the end of the harvest" (c). If you have already harvested, you can proceed
gala10
Quote: Chef

The ancient Slavs "prepared a ritual dish from a rooster to celebrate the end of the harvest" (c). If you have already harvested, you can proceed
Oh, yes! This is an idea! Let's get started!
kubanochka
Quote: Chef

The ancient Slavs "prepared a ritual dish from a rooster to celebrate the end of the harvest" (c). If you have already harvested, you can proceed
Here !!!! We still need to find a recipe for a Slavic rooster! Why are we worse than the French? I have enough roosters for everyone. There were more of them than chickens. On the lawn, daily cockfights are arranged, they are fighting for leadership

And don't hesitate to put away your recipe options! I'll post a few more, for comparison, so to speak.
Quote: gala10

Then I apologize for what I could have guessed about Solntsedar. It was the cheapest fruit and berry wine, loved by all students of the Soviet Union.
And they also called Solntsedar: "Ink" So I thought that the rooster got its color precisely from such wine
gala10
Quote: kubanochka

And they also called Solntsedar: "Ink" So I thought that the rooster got its color precisely from such wine
That's exactly what they called it. And also a rhyme went: "Do not waste time in vain, hangover with Solntsedar!"
NataNala
Lena, thanks a lot for the recipe! I read it and realized that I want to cook my cockerel, otherwise I was thinking of pickling and baking like a turkey. I haven't heard of a rooster in wine before :). After reviewing several videos, I decided on an option. And here's the result:
Cock in wine (coq au vin)
The dish is simply gorgeous! Fragrant, delicate, with a rich noble taste. Unfortunately, besides the cones, there were no other pasta at home :)
Jenealis
Lena, I am in admiration of the cellar I have never seen. Although I still remember the photos of your blanks. You are my idol now. I went into the recipe buying the name, watched a movie like "Cock in Wine", my favorite actor in childhood is filming there ... Now there is a reason to cook a dish, to understand what he was cooking there. It remains to find the Sochi rooster
Want to know everything
Quote: kubanochka
next time i add mushrooms and celery
kubanochka, Lena!
Thank you for reminding me of such a delicious recipe! In my version of the recipe - mushrooms with leeks (instead of onions), and celery - I add it just a little bit (our family doesn't like aromatic additives very much). We like mushrooms
It's a pity that only wine has to be taken not in the cellar, but in the supermarket ...
(Lena! Your cellar is simply amazing!)
Florichka
And I have been dreaming of cooking a rooster in wine for 2 years or more, and I still won't meet a rooster. I hope someday I can find it and cook it.
Scarecrow
I, too, still can't, although the roosters are already well overset)).

Quote: Admin

A chicken-cock weighing 3.6 kg was brought to me on order. I'll try to find a photo, I'll show a homemade chick
Unfortunately, there is no big photo, it does not open - but even so, the size of the chick and the quality of its meat are visible (compared to store-bought white chickens)

Cock in wine (coq au vin)

Judging by the photo, this is an ordinary broiler. Although both domestic and male)).A purebred / mixed non-broiler rooster has a slightly different taste / meat structure / build.
But it's still better than store-bought chicken.
Admin
Not, Natasha is not a broiler. It roams on a walk, from somewhere near Tambov or Smolensk (I can't remember now)
I remembered it well, for half a day I tried to cut it with a knife with teeth (and not only) in all directions.Everything and everything on the table got stuck, so he crawled under the knife
I remember that such lanky chickens, 2-65 kg each, in ancient times, they also need to be sawed, you cannot take with an ordinary knife

But, the meat is tasty and what a broth
Scarecrow
Admin,

And, well, well, it means mixed up. I was embarrassed by the shins and the breast - completely broiler type. And the weight is broiler.
Admin

Natasha, so walked up free from the soul
SoNika

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