Italian Recipe Collection

main course meat

Coq au Vin Rouge

Ingredients

Instructions

  1. Cut the chicken into pieces. Prepare a marinade with wine, olive oil, cracked black pepper, chopped parsley, bay leaf, thyme, and crushed garlic. Marinate the chicken pieces in the refrigerator for about 12 hours.
  2. Peel the shallots and garlic; crush the garlic cloves. Place the lardons in a pot of cold water, bring to a boil, cook for 2 minutes, then drain thoroughly.
  3. Heat 1 tablespoon of olive oil and 40 g of butter in a large casserole or Dutch oven. Brown the lardons and shallots, then remove and set aside to drain.
  4. Place the marinated chicken pieces into the same casserole. Turn them several times until lightly browned on all sides, then remove and set aside. Discard excess fat from the casserole.
  5. Return the shallots, lardons, and chicken to the casserole. Warm the Cognac in a small pan, pour it into the casserole, and carefully ignite to flambé.
  6. Add the red wine, bouquet garni, and crushed garlic. Slowly bring to a boil, cover, and let simmer gently over low heat for 1 hour.
  7. Meanwhile, clean and thinly slice the button mushrooms. Sauté them in 1 tablespoon of olive oil, then add them to the casserole. Continue simmering for 20 minutes.
  8. In a small bowl, whisk the flour together with the reserved mushroom juices and a ladle of hot sauce from the casserole until smooth. Gradually stir this mixture back into the casserole.
  9. Simmer for an additional 5 minutes, stirring continuously, until the sauce thickens. Adjust salt and pepper to taste. Serve piping hot.