In the best restaurants around the world, the specialty called “Coq au vin” is a specialty meal in the menu, which in free translation means “cock in wine” or “drunk cock”. Today almost every area in France has a special name for this dish and is prepared in the same or similar way but with a different wine.
1 cock (chicken) weighing 1.5 kg or 2 chickens of the same weight
Half a bottle of red wine, such as Pinot Noir.
150 grams of bacon, cut into small cubes
250 grams of mushrooms
12 cloves of garlic
2-3 onions (crushed)
2 carrots, peeled and cut into quarters
One day in advance, clean and cut the rooster into 8 or more pieces. Cover it with wine. Add garlic, carrots and spices as desired, cover and place in the refrigerator.
The next day, remove the meat and vegetables from the pickled mixture and leave the marinade for later. In the pan, fry the meat in oil until it becomes light brown on all sides. Take the meat in a plate and in the same pan fry onions and vegetables for a few minutes.
Move meat and vegetables into a larger saucepan. Sprinkle with marinade, salt and pepper. Then let boil (with lid) on moderate fire for 1 to 2 hours.
Fry the bacon and the mushrooms in a pan for 10 minutes. When the meat is ready, add bacon and mushrooms and cook with constant stirring for 2-3 minutes. Season, if necessary.
Finally, add fresh parsley with baked potatoes and mushrooms to the served dish.