RECIPES > Meat Dishes - Farm Poultry in Fleurie wine (Coq au Vin) The traditional recipe Coq au Vin of the true - Auberge du Cep in Fleurie Services 8 to 10. Preparation time: 4 h from marinade to serving. Prepare the marinade 24 hours before Cooking time: according to the different steps in the recipe Ingredients 1 free range bird, 2,5 kg to 3 kg 4 bottles of well structures Fleurie (if it's a recent vintage add a piece of black chocolate to neutralise the acidity) 4 big onions, 150g of spring onion bulbs Butter, oil, flour 250g of bacon diced small 250g of Paris mushrooms 3 cloves of garlic Cognac (to flambé) Marinade : 1 bouquet garni (bay leaves, thyme, parsley, 1 celery stick) o2 carrots 2 big onions 5 cloves of garlic 1 head of celery 1 teaspoon of peppercorns 1 cuillère à café de poivre en grains 1 bouteille de Fleurie (de l'année) ou un Beaujolais Villages. Recipe Prepare, gut and cut the bird into pieces. Cover the pieces with the marinade made with the red wine and the bouquet garni, carrots, onions, garlic cloves, celery and peppercorns. Leave in the marinade for 24 hours in a cool place. Boil 4 bottles of Fleurie; reduce by a third, there should be 2 litres of reduced wine left. Flambé this. Cook the 4 big onions chopped finely in butter and oil until it is nearly a purée. Blanch the 250g of bacon cubes, 150g of spring onion bulbs and the 250g Paris mushrooms sliced one after the other. Cook each ingredient one after the other in the bacon cooking fat until lightly golden. Drain each ingredient after cooking to eliminate the fat. EWipe the marinade off the pieces. Seal them fast in butter and oil in a sauté pan. Remove the excess fat, flambé with the cognac, reduce to dry. Lightly dust the pieces with flour. Add 3 crushed garlic cloves. Put the sauté pan in a hot oven for about 10 minutes to lightly colour the flour coating of flour on each piece. At the same time, reduce the marinade by a third and flambé. Take the sauté pan out of the oven and put it over a high heat; pour the marinade and the reduced Fleurie over the golden pieces; add ground pepper and a little salt. Bring to the boil then simmer for 45 minutes. Take out the meat and put the sauce through a fine sieve. Put the meat back into the sauté pan with the sieved sauce and the garnish (puréed onions, bacon cubes, mushrooms and spring onions bulbs). Bring to the boil then simmer for another 45. Season to taste. There should be about 1½ litres of medium thick sauce left at the end of cooking time to pour over the bird. Serve with slices of fried garliced French country bread and fresh pasta. Recommend Wine Fleurie, Beaujolais Cru Fleurie is both structured from old vines for a great tasting sauce and fruity to give a slightly acidic side to bring out the best tastes in the dish.