Coq au vin Bourgogne

Shopping List for 4 adults

1 large young cock up to 2 kg 1 package bacon 2 bottles of red Burgundy 5 cups chicken bouillon (homemade soup) 2 large onions 6 cloves garlic 2 carrots 2 stalks celery 2 parsley roots 4 cloves 1 Tbsp. whole black peppercorns 1 Tsp. salt 1 soup herbs (thyme, bay leaves, parsley, lovage and leek tops) 250 g of brown mushrooms 1 large glass pearl onions 200 g butter 2 Tbsp. sugar 6 Tbsp. extra virgin olive oil 2 to 3 Tbsp. wheat flour Bouillon season with salt and pepper

I am an angler in Scandinavia Home Recipe No. 78 Coq au vin Bourgogne

Procedure without liability: I will come up with a good recipe, we like to make on our fishing trip when we arrive and have not caught fish yet. Start by dividing the cock into 4 pieces. Cut the drumstick and upper thigh of in a single piece. Cut the wings of completely into the body. Cut the breasts and rid them of bones. The 4 pieces thighs and chest are stored for a while. The hull is divided into several smaller pieces and place in a saucepan with the wings. Half the vegetables (onions, garlic, carrots, celery and parsley roots) cleaned and cut into coarse cubes, and put in the pot with salt, black peppercorns, cloves and soup herbs. Pour 1 liter of water and bring to a boil. Boiled for 2 hours and foamed in the process. Strain the soup and discard the rest. The 4 cock pieces seasoned with salt and coarse pepper, brown in butter and olive oil on both sides. Take up the cock pieces and store them for a while. Saute now the other half of the cleaned vegetables (onions, garlic, carrots, celery and parsley roots). Add perhaps more butter/olive oil, if it is too dry. Sprinkle flour over the vegetables and fry some minutes while stirring. Put the cock pieces back in the pan and add the bacon slices over the meat. Add half a bottle of red wine (marinade see Tip) and the homemade chicken bouillon. Inspect the cock pieces are covered with bouillon and wine. Bring the pot to a boil and then screw down on low heat. Simmer for approx. 1 hour to 1 ½ hours. Pour pearl onions into a colander and set them to drain. Clean the brown mushroom from soil with a brush (clean dish brush) and cut them into quarters. Roast mushrooms in butter in a frying pan, season with coarse pepper and store for a while. Melt the sugar in a pan and come a little butter on when the sugar is melted. Pour the onion to the pan and stir so the onions become "sugar brown". Store them for a while together with mushrooms. When the cock pieces are done, take them out of the pot and place in an ovenproof dish. Strain the soup and discard the rest. You become approx. ½ liter. Boil the soup and thicken slightly with a butter/flour dumpling (flour and butter kneaded together) or "Maizena Leveling". Pour the sauce over the cock pieces, onions and mushrooms spread over the dish. Sprinkle with chopped parsley and put the dish into a 200 °C oven for 15 minutes. Serving: Place the dish on the table and serve it piping hot. Garlic Bread, Naan Bread or my Böhmische bread dumplings are served with the dish. Garnish: The dish can be garnished with fresh chopped parsley. Drinks: Red wine belongs to the dish, of course, the same as is used in the dish. Hints: The cock pieces can be marinated overnight in red wine added your own favorite spices. Marinade is used again, as described above.