Coq Au Vin

Rating: 2.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 6.0 (servings)



Carve the poulard into eight pieces, season with salt and season with pepper. Peel shallots, cut bacon into strips, clean mushrooms and halve/quarter each according to size.

Fry the bacon in hot oil in a roasting pan, remove with a skimmer and brown the poulard pieces in the fat. Add shallots and sauté.

Add the mushrooms and sauté. Add the bacon repeatedly and dust with the flour. Mix in and sauté briefly.

Pour in some red wine, place the open roasting pan on the 2nd rack from the bottom in the oven heated to 200 °C. Cook the poulard for 1 hour, gradually adding all the wine. Season with pepper, salt, sugar and sprinkle with parsley.

It goes well with baguette.


Instead of shallots, simply cut onion into eighths. As bacon is suitable

Danish bacon is very good (usually sold in 150 g packages).

150 g).

Our tip: Use a deliciously spicy bacon for a delicious touch!

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