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Coq au Vin

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Coq au Vin

Cognac
A little sprinkle grated nutmeg
Wheat flour
Olive oil
Pepper
Salt
Soup may of a bay leaf, a sprig of Rosemary and thyme, some parsley stalks
150gBacon, diced
1700gFresh bornholmer faucet
2cloveGarlic
200gShallots
200gSmall brown mushrooms
8dlRed wine

Instructions for Coq au Vin

To prepare the Coq au Vin recipe, please follow these instructions:

Clean the tap and cut him into smaller pieces. Give the meat to the cat or bring it to court, but pick it up before serving. Sprinkle the pieces with salt and pepper and turn them into flour.

Clean the mushrooms and the arrow onions. Depending on size, cut these in half or quarter.

Brown the bacon into a large pot of its own fat, then bring the mushrooms and onions. Give it a few minutes and fish it again, leaving the fat in the pan.

Add if necessary. Little olive oil. Brown the handpieces golden all round, approx. a quarter.

The saucepan is then taken from the hob and WEIGHT from a lighted hood, pour a little cognac over and flame. Let the flames go out of their own. Then add the red wine with the soup and garlic. Let it simmer for half an hour, then bring the bacon, onions and mushrooms back into the pan. Let it stand and cook for an hour. Then take the soup dish and possibly. Pump up and then the handpieces and vegetables, and then cook the sauce in high heat.

Serve in a dish or in the saucepan. Sprinkle with coarsely chopped parsley. Add rice and delicious freshly baked French flutes.

tips:
Chicken can easily be used instead of rooster.

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