How to cook a rooster in wine Marmiton

The French cuisine boasts a rich tradition of using wine as a key ingredient in cooking, adding a depth of flavor and sophistication to a wide range of dishes. One such dish that perfectly exemplifies this culinary expertise is the classic “Coq au Vin” or Rooster in Wine. Originally a peasant’s dish, Coq au Vin has evolved into a beloved French classic, known for its tender meat and rich, wine-infused sauce. In this article, we will explore the steps to prepare this delicious dish, taking inspiration from the popular French recipe website, Marmiton.

To begin, you will need the following ingredients:

– 1 rooster or chicken, cut into pieces
– 1 bottle of red wine (preferably Burgundy or Côtes du Rhône)
– 200 grams of mushrooms, sliced
– 200 grams of bacon, diced
– 2 onions, chopped
– 4 garlic cloves, minced
– 2 carrots, sliced
– 2 tablespoons of all-purpose flour
– 2 tablespoons of butter
– 2 tablespoons of olive oil
– 2 bay leaves
– 2 sprigs of thyme
– Salt and pepper to taste

Now that we have all the ingredients ready, let’s move on to the cooking method inspired by Marmiton:

1. In a large bowl, combine the wine, chopped onions, minced garlic, bay leaves, and thyme. Add the rooster or chicken pieces to the marinade, making sure they are fully submerged. Cover the bowl with plastic wrap and leave it in the refrigerator overnight. This step will help tenderize the meat and infuse it with the flavors of the wine and aromatics.

2. The next day, remove the chicken pieces from the marinade and pat them dry with paper towels. Reserve the marinade.

3. In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Add the bacon and cook until crispy and browned. Remove the bacon from the pot and set it aside, leaving the rendered fat in the pot.

4. Season the chicken pieces with salt and pepper, then dust them with flour, shaking off any excess. Working in batches, brown the chicken pieces in the pot, ensuring each side is golden and caramelized. This step will add depth of flavor to the dish.

5. Once all the chicken pieces are browned, remove them from the pot and set them aside. Add the sliced mushrooms and carrots to the pot and sauté them until they are lightly browned and start to soften.

6. Return the chicken pieces and cooked bacon to the pot with the mushrooms and carrots. Pour in the reserved marinade, making sure the liquid covers the ingredients. If needed, add more wine or chicken broth.

7. Bring the pot to a gentle simmer, then cover and cook over low heat for about 2-3 hours, or until the chicken is tender and the flavors have melded together beautifully.

8. Once the coq au vin is cooked, remove the chicken pieces from the pot and set them aside. Skim off any excess fat from the top of the sauce and discard the bay leaves and thyme sprigs.

9. If desired, you can thicken the sauce to your preference. You can either reduce the sauce over medium heat or create a liaison with a mixture of butter and flour. Whichever method you choose, make sure to whisk it into the sauce until it thickens slightly.

10. Return the chicken pieces to the pot, coat them in the thickened sauce, and let them warm through for a few minutes.

Serve the Coq au Vin hot, accompanied by creamy mashed potatoes, buttery egg noodles, or crusty baguette to soak up the sumptuous sauce. Garnish with chopped fresh parsley for a touch of freshness and enjoy this classic French dish!

Cooking a rooster in wine, inspired by Marmiton, allows for a truly indulgent and flavorful experience. The slow cooking process and addition of wine elevate the dish to new heights, capturing the essence of French cuisine. So gather your ingredients, pour a glass of wine to accompany your meal, and embark on a culinary journey through Coq au Vin. Bon appétit!