Tonight, despite my blasting headache, we are going to France and enjoy some of its legendary cuisine: Coq au vin.
This recipe is said to have its roots all the way back to ancient Gaul and Julius Caesar.
Julia Child introduced Coq au vin to the US-American tables.
And we are going to make it tonight.
I grew up with a half-French grandma, therefore I have been eating French dishes all my life. Nevertheless, I always cherish an opportunity to cook something French.
Obviously, I marinated the chicken in red wine one day before cooking it, as the recipe suggested.
The result was marvellous. My grandma would be proud of me.
1 chicken, approximately 2.5 kg
24 small white onions
2 cloves of garlic
200 g bacon cubes
1 tbsp olive oil
1 cup cognac
1 l red wine
1 bouquet garni (parsley, bay leaf, thyme)
200 g champignons
1 tbsp flour
butter and oil for frying
Cut the chicken into pieces and marinate in red wine, bouquet garni, pepper, olive oil and garlic over night.
Boil the bacon in some water for a few minutes. Now fry them in some butter and oil, until golden brown. Remove from the pan and fry the chicken, until slightly brown.
Throw away the grease in the pan and fry the onions and garlic, until soft. Pour the cognac into the pan.
In a big skillet, pour the wine from the marinate, the bouquet garni, the garlic and bring to a boil. Add the bacon, the chicken, the onions and the garlic and bring to a boil again.
Leave it to simmer for about one hour. In the meantime, clean and chop the champignons. Fry them in butter and add them to the chicken.
Mix butter with flour and add it to the chicken, cook until the sauce gets dense.
Serve with some mashed potatoes or rice.