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Cooking
Coq au Vin – Rooster in Red Wine
· 4 servings
Cut the rooster into portions
Divide the rooster into portions. Cut the thighs in two. I left the breasts whole, but it depends on the size of the bird. It's best to cook this in a large, heavy pot that holds heat well – a Dutch oven works great for this.
Brown with the remaining ingredients
Fry the chopped onion in oil until translucent. Add the pieces of meat and let them brown briefly. Add the herbs and celery stalks cut into larger pieces, then pour in the red wine. The meat needs to be fully submerged.
Add the tomato purée and jam
If the wine isn't quite enough, top it up with some stock. Season with salt and pepper. Finally, stir in the tomato purée and fruit preserve. The original recipe called for redcurrant jam, but I couldn't find any.
Let it simmer
Cover with a lid and let it simmer gently for 2.5–3 hours.
Fry the bacon and vegetables
About 15 minutes before the end of cooking, fry the smoked bacon cut into strips. Remove the bacon from the pan and, using the rendered fat, fry the diced parsley root and celery.
Fry the carrots
Remove the vegetables and set aside. Add a little more oil to the pan if needed, and fry the diced carrots.
Reduce the sauce
Add the vegetables to the simmering rooster and let everything cook together for another 10 minutes. Remove the meat, turn up the heat, and let the sauce reduce to the desired thickness. Finally, finish it off with a knob of butter.
Serving
Serve with the crispy fried bacon, rustic pain à l'ancienne bread, or alternatively with mashed potatoes nicely finished with a touch of onion.