Coq au vin has become a symbol of the richness and tradition of French cuisine, and there are many regional variations of the dish. The most famous variant comes from Burgundy, where the red wine used to prepare the dish often comes from.
Coq au vin originated in France and is a classic dish of French cuisine. The name literally means “rooster in wine”.
The dish is believed to have medieval roots, where slow cooking in wine was used to tenderize tougher meat, often rooster or older chicken. The most famous version comes from Burgundy, where it is prepared with red wine from the region, bacon, mushrooms, onions and herbs.
Bouquet garni
Bouquet garni is a French spice blend used to add flavor to various dishes, especially stews, soups, and sauces. The traditional form of bouquet garni often consists of a bundle of fresh herbs tied together with string, often wrapped in a leek leaf, so that they can be easily removed after cooking. A tea ball can also be used as an alternative.
Common herbs included in bouquet garni are parsley, thyme, and bay leaves, but it can also include other herbs such as rosemary or oregano depending on the recipe. Using bouquet garni allows you to easily add flavor from the herbs without leaving any pieces in the finished dish.
4 servings
1 kg chicken drumstick
3 tbsp flour
2 pkg bacon or hot smoked pork belly
4 shallots or 1 yellow onion
4 cloves garlic
3/4 chicken stock cube
3/4 vegetable stock cube
10 cm leek
3 carrots
2 tbsp tomato paste
5 dl red wine
0.5 can crushed tomatoes
1 tbsp Japanese soy sauce
1 tsp thyme or fresh
2 bay leaves
1 tsp salt
2 tsp white pepper
250 g mushrooms
Divide the chicken drumsticks into legs and thighs. Season and dust with flour. Brown the chicken pieces in rapeseed oil.
Peel and thinly slice the carrots.
Rinse, trim and roughly shred the leek.
First brown the bacon in a pot. Then add the onion, carrots and brown for 3-4 minutes. Add the tomato paste and brown for a few more minutes.
Put the chicken in the pot and add the wine, crushed tomatoes, soy, broth and spices.
Bring to a boil and let the pot simmer slowly for about 40-50 minutes, until the chicken is done.
Quarter the mushrooms and fry the mushrooms in butter.
When the chicken is done, add the mushrooms.
Season with salt and pepper.
