Coq au vin de Fronsac

Preparation: 60 min – Cooking time: 150 min Ingredients for 6 servings:
1 chicken of about 2 kg, cut into serving pieces
400 g pearl onions
3 carrots
1 bottle of Château Moulin Haut Villars (young)
1 bouquet garni 6 coriander seeds
6 tablespoons olive oil
200g bacon cubes
2 tablespoons flour
3 garlic cloves 1 glass of cognac
250 g button mushrooms
50 cl veal stock
salt and freshly ground pepper

Progression :

1/ Chicken marinade (best made the night before): Combine chicken pieces, onions and sliced carrots in a bowl. Pour wine over all. Add bouquet garni and coriander seeds. Cover and marinate in refrigerator for 12 hrs.

2/ Before cooking, remove chicken pieces from marinade and pat dry. Filter marinade, drain vegetables and set aside. Heat 3 tablespoons olive oil in heavy casserole,. Brown chicken pieces and bacon on all sides.

3/ Remove chicken and replace by vegetables. Cook for 10 min. Sprinkle with flour and stir well, then add crushed garlic cloves.

4/ Put chicken pieces back in pot and flame with cognac. Pour marinade and veal stock over all. Bring to a boil, then cover pot and let simmer on low heat for 2.5 hrs.

5/ 20 min before serving, brown sliced mushrooms in 3 tablespoons olive oil in frying pan. Accompany with fresh pasta or pan-fried potatoes with parsley and garlic and
Château Villars 2000 or 2004