Coq au vin and fresh tagliatelle
Easy Red
Appellation(s)
- Chénas
Back to basics with this great Beaujolais classic. Paul Bocuse originally cooked it with Juliénas but here, we suggest that you replace it, exceptionally, with Chénas.
Ingredients
- 2 onions
- 4 carrots
- 1 whole chicken (around 3kg)
- 75cl Chénas wine
- 150g bacon
- 250g button mushrooms
- 2 garlic cloves
- 60cl veal stock
- 3 tbsps flour
- 1 bouquet garni
- A drizzle of olive oil
- Salt/pepper
Preparation
- Step 1Start by peeling and chopping the onions and carrots. Then quarter the chicken and place these ingredients in a large bowl. Add the bouquet garni and cover with the red wine. Leave this mixture to marinate for at least 12 hours in the fridge.
- Step 2Remove the chicken and vegetables from the marinade. Keep all the ingredients - chicken, vegetables and marinade - separate. Brown the chicken in a casserole dish with a drizzle of olive, set aside.
- Step 3Sauté the vegetables and garlic in the casserole dish then add the flour and stir. Add the chicken, marinade and veal stock. Season. Cover and leave to simmer for 2.5 hours.
- Step 4In a frying pan, brown the chopped bacon. Clean and chop the mushrooms and add everything to the mixture 1 hour before the end of the cooking time.
- Step 5Serve with fresh tagliatelle!
