Coq au Vin

Technical stages for Coq au Vin :

• Cut the raw chicken and dice the pork belly.
• Peel the onions and clean the mushrooms. Sweat the pork belly with lard in a skillet.
• Add the minced onions and make them sweat, stirring with a wooden spoon.
• Remove the meat and set aside. Replace with the pieces of chicken and brown on all sides.
• After 10 minutes, put back the bacon dice.
• Flambé with marc de Bourgogne.
• Moisten with red wine, add the sugar, salt, pepper, bouquet garni, crushed garlic, sliced mushrooms.
• Let simmer for 1 h 30.
• 10 minutes before serving, remove the bouquet garni, pick up the pieces of chicken with a skimmer and put them in a service dish along with the onions, mushrooms and bacon dice.
• Keep warm. Prepare kneaded butter with the butter and flour. Bind the sauce, gently whisking it in. Season if needed.
• Coat the chicken with this sauce.
• Serve warm.