Prep time / Cooking time
A day before + 30 min / 1 hour
Step 1: A day in advance, clean and cut the rooster/chicken in 8 pieces or more. Pour half a bottle of red Burgundy wine over.
Step 2: Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.
Step 3: The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.
Step 4: Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes
Step 5: Put the chicken and the vegetables in a large sauce pan. Pour the wine and add salt and pepper
Step 6: Bring to a boil at moderate heat.
Step 7: Cover and cook at low heat for 1 or 2 hours
Step 8: Heat bacon, onion and mushrooms in a skillet until brown (10 minutes)
Step 9: When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,
Step 10: Add parsley to the chicken when finish. Prepare rice or potatoes to serve with Coq au vin.
Alternate version for cooking the same day:In step 5, do not pour the wine in the pan now. Pour instead cognac or brandy over the chicken. Ignite the spirit with a match. Be extra careful the heat is off and your face away. Shake the pan for a few seconds. You can now pour the wine in the pan and follow the recipe as indicated.