Red Wine Rooster (Coq au Vin)

Steps

• 1
  Cut the rooster or chicken into 8 pieces. Cut off the wing tips and set them aside with the bony parts for the broth.
• 2
  Cut the carrots into 0.5 cm cubes. Roughly chop the onion and garlic, and slice the celery stalks.
• 3
  Place the meat pieces, vegetables, and spices in a bowl, then pour red wine over them. Cover with foil and let marinate in the refrigerator for at least 12 hours.
• 4
  Cut the reserved bony parts into smaller pieces. In a pot, brown them in a little oil until golden. Add the chopped onion and spices, then pour in the broth. Simmer for at least 2 hours, then strain.
• 5
  Remove the marinated meat from the wine and thoroughly pat dry with paper towels. Season with salt and dredge in flour, shaking off any excess. Strain the marinade, and set the vegetables aside.
• 6
  In a large cast-iron pot, render the fat from the diced bacon, add the butter, then brown the meat pieces, skin-side down first, until golden on all sides. Remove the meat and set aside.
• 7
  In the same pot, sauté the vegetables remaining from the marinade for 5 minutes. Return the meat, pour in the cognac, and let the alcohol evaporate.
• 8
  Pour in the strained marinade (wine), bring to a boil, then add the prepared broth. Cover and bake in a preheated oven at 180 °C for about 50 minutes, until the meat is completely tender.
• 9
  Clean the mushrooms, cut them in half or quarters. In a pan, sauté the mushrooms and the remaining bacon in butter, then add them to the finished dish at the end. If necessary, the sauce can be thickened by boiling.