Coq au Vin

MARINADE PROCEDURE

• 1
  Cut the rooster or chicken into 8 pieces. Cut off the wingtips from the wings. Set aside the carcass and wingtips.
• 2
  Cut the carrots into 0.5 cm cubes. Roughly chop the onion and garlic. Cut the celery stalks into 0.5 cm thick slices.
• 3
  Place the meat pieces, other ingredients, and pour wine into a bowl. Cover with plastic wrap and let marinate in the refrigerator for 12 hours.

BROTH PROCEDURE

• 1
  Cut the rooster carcass into smaller pieces. Roughly chop the onion.
• 2
  In a pot over high heat, heat the oil and brown the carcass and wingtips on all sides until golden. Add the onion, spices, and sauté for 3 minutes, stirring frequently. Pour in the broth and bring to a boil. Reduce heat to minimum, skim off any foam that forms on the surface, and simmer uncovered for 2 hours.
• 3
  Strain the finished broth and skim off any fat, then discard it.

DISH PROCEDURE

• 1
  Preheat the oven to 180 °C.
• 2
  Cut the bacon into 1 cm cubes.
• 3
  Remove the marinated meat from the marinade and thoroughly pat it dry with kitchen paper. Season with salt on all sides and dredge in all-purpose flour. Shake off any excess flour.
• 4
  Strain the marinade into a bowl and set aside the vegetables from it.
• 5
  In a pot over medium heat, render the bacon. Add butter and let it foam. Add the meat, skin-side down first, and brown it on all sides until golden. Set aside.
• 6
  Add the vegetables from the marinade to the pot and sauté them over high heat for 5 minutes, stirring frequently. Add the browned meat, pour in the cognac, and let it cook off.
• 7
  Pour in the wine from the marinade, bring to a boil, reduce heat to less than a third, and simmer for 12 minutes. Add 600 ml of rooster broth, lightly salt, bring to a boil, cover with a lid, and place the pot in the preheated oven. Bake for 50 minutes or until the meat is tender.
• 8
  Remove the tender meat from the pot and reduce the sauce on the stove until it thickens. Strain the sauce into a saucepan and lightly press through.

FINISHING PROCEDURE

• 1
  Trim off and discard the stems from the mushrooms. Cut smaller caps in half, larger ones into quarters. Cut the bacon into 0.5 cm cubes.
• 2
  In a pan over medium heat, melt half of the butter until foamy, add the pearl onions and sauté for 2 minutes, stirring occasionally. Add 50 ml of water, a pinch of salt, and 3 tablespoons of the finished sauce. Reduce heat to a third, cover with a lid, and let simmer for 4 minutes. Stir, cover again, and remove from heat.
• 3
  In a second pan over high heat, melt the remaining butter until foamy, add the bacon and sauté, stirring frequently. Once it starts to brown, add the mushrooms, a pinch of salt, and sauté for 1 minute, stirring frequently. Remove from heat and stir in the pearl onions.
• 4
  Return the meat to the sauce and briefly reheat it. Add the mix of pearl onions, bacon, and mushrooms from the pan.