Coq Au Vin
We are creating two traditional versions of Coq Au Vin to see which one is the better version.And yes Greeks have been cooking rooster in Wine possibly longer than the French so it is a fair fight.
Equipment
- Cast Iron
- Dutch Oven
Ingredients
- 3 kg Rooster 1 half for the Greek version 1 half for the French version
French version
Greek Version
- 8 chopped Shallots
- 2 tbsp Tomato paste
- ½ L red wine
- 1 tbsp Cinnamon
- 1 tbsp Garfunkel
- 1 tbsp Bahar
- 1 tbsp Nutmeg
- 1 tbsp black pepper
- ½ L Broth Chicken or Beef
- ½ g Passata
- sea salt to taste
Instructions
French version
- start out with a cold cast iron pot and add 300 grams of homemade pepper bacon
- put the bacon in a cold pan or pot to let it slowly warm up so the fat renders out
- crank up the heat and start searing off the chicken skin down
- leave them in to get a very good brown shear before you flip them over
- take the pieces out
- add to the pot half a kilo of mushrooms quartered and let them cook down until they have sweated out all their water and they are browned nicely
- take them out
- add 25 whole shallots and brown them up
- make a little bit of space and then take a teaspoon of chopped garlic just to get fragrant
- give that a quick stir around
- add 2 tbsp of tomato paste
- Add 2 tbsp of tomato paste
- mix that in and you want to fry that a little bit to release the flavours
- add 3 tbsp of flour to thicken up the sauce
- deglaze it with 50 ml of cognac that will also add a little bit of extra flavour
- add a bottle of good red wine
- bring this up to a simmer and let it release some of its alcohol
- Add 1L of beef broth and stir that in
- before you add the meat you want to add 1tbsp of dried thyme if you have fresh you could put fresh
- Add 1½ tsp of pepper and a pinch of salt
- stir that in
- bring this back to a simmer and then we're going to put it in the oven at 150℃ - 302℉ for an hour while my version is in the oven we're gonna continue with the Greek version
Greek version
- fry the chicken until golden brown
- Add a little bit of avocado oil
- Add eight chopped shallots until translucent
- create a little bit of space in the middle
- add 1 tbsp of chopped garlic and let that become fragrant
- mix those into the onions
- add 2 tbsp tomato paste
- add ½L of red wine to deglaze the pan until the alcohol evaporates
- add 1 tbsp of cinnamon
- add Garfunkel and Nutmeg and then stir that in
- add ½ tsp of pepper
- add 1 tsp of salt
- for the sauce you're also gonna add ½L broth and ½ kg of passata
- mix it all in
- put back the rooster and let that simmer for 45 minutes to an hour
- after an hour give it a check and if it's ready get it out
- leave it to cool down before you serve it