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Coq au Vin


Chef Bernard Mirlycourtois,
Brasserie Mirlycourtois

Although modern recipes often substitute chicken in this recipe, Chef Bernard uses a coq (rooster) to recreate his Burgundy signature dish. The older the bird, the richer the sauce will be, so check with your butcher. A fruity, big-flavoured wine will add more interest than a thin one. And it isn’t coq au vin without lean bacon or pancetta.

Ingredients
­2 kg rooster (or chicken)
2 bottles pinot noir
2 onions, sliced
2 garlic bulbs, chopped
1 bouquet garni
4 tbsp pearl onions (about 10)
2 oz pancetta
50 white mushrooms

Method
1.   Cut rooster into 16 pieces.
2.   Fry pancetta and onions. When onions are lightly browned add rooster pieces, garlic, bouquet garni and mushrooms. Sauté covered until rooster pieces are golden.
3.   Remove the lid and skin off fat.
4.   Add wine and cook over medium high for about 1 1/4 hours.

Yield 8 servings

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