Скачать или смотреть The Classic Coq au Vin | French Bistro Recipe

Did You Know?
A famous legend, from Auvergne (France), related to the history of the coq au vin, tells that the head of the tribe of Arvernes, “Vercingetorix”, sent to taunt his besieger Julius Caesar,, a Gallic rooster, a symbol of combativeness, aggressiveness, valor and pride of Gallic warriors, during the Roman siege of Gergovie1 in 52 BC, in the midst of the Gallic Wars.
In his turn, Julius Caesar taunts him by inviting him to a cena (Roman dinner, last meal) where he serves him his cock stewed with wine. Vercingetorix and his warriors Arvernes then inflict an overwhelming, and humiliating military military defeat, to Julius Caesar and the 30,000 men of his Roman legions, before the siege of Alesia the following summer.
The sacrifice of the cock certainly announced a king's feast. It must be said that in a farmyard, there may be many small broilers for the spit, many laying hens, but rarely more than one rooster at a time. At the end of his career - his only reason for being in the farmyard is reproduction - the rooster was intended for marinating and simmering at the corner of the stove. For him, only one way out is the coq au vin. The traditional recipe asks for at least three years old rooster (2.5 to 3kg), and sometimes even older, it offers firm meat that needs to be softened with marinade and low & slow cooking.


Ingredients for 6 persons:
3 small roosters (or a big one 2 to 3 kg), 6 carrots, 1.5kg baby potatoes, 2 cups of girolles mushrooms, 2 bottles red wine (Bourgogne), 5cl marc de bourgogne or cognac, 50gr butter, 1 bunch of fresh thyme, 5 bay-leaves, a bunch of parsley, 1 tbsp black peppercorns, 1 garlic bulb, 5 cloves, 400gr bacon (belly), 1 large onion, 4 tbsp walnut or olive oil, 1 tbsp corn starch, coarse sea salt and cracked black pepper to adjust.

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Photography: Wessel Woortman
Photo and Video montage: Wessel Woortman

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