We had two young roosters who grew up together, but they started to get aggressive with one another. That meant that we had to make a coq au vin! We kept them for a while because we didn't know which one to keep. Now we had no choice but to decide.
Everything but the leeks (planted but not successful) and wine we produced last year!
It came out delicious and so I thought I'd share the recipe with you!
Recipe:
1 rooster
400g lardons (from our pig)
1 leek
1 onion
1 tbsp flour
4 garlic cloves
400g chanterelles (foraged)
Fresh thyme
500mL white wine
500mL chicken broth
700g potatoes (served as mashed potatoes on the side)
I browned the chicken first in a bit of pig lard (but you can use butter or oil), then removed it. Then browned the lardons, removed it. Then add onions until golden. Add 1 tbsp of flour. Then add leeks, mushrooms, garlic and cooked for a few minutes. Then added the wine and chicken broth. Then add the chicken and lardons.
Cooked in a Dutch oven at 150°C (300°F) for 3 hours. Serve over mashed potatoes.
by Mama_Co
1 Comment
One thing I can never get the hang of is chicken skin in covered dishes. I don’t know the answer. I can brown it and do a braise but any time it’s in something covered it turns to the gummy skin.
Food looks great BTW just curious about people’s solution to this.