Coq au vin with red wine mousse

Main dish - France

You'll need:

1	cockerel, ca. 2 kg, cut into pieces
1	diced carrot
1 stick	diced celery
3	diced garlic cloves
1	diced onion
1	laurel leaf
1 twig	thyme
1 twig	rosemary
1 bottle	red Burgundy
50 g	butter
1 - 2 tablespoons	flour
	Salt and pepper
4	diced spring onions
200 g	diced mushrooms
100 g	streaky bacon, cut into strips
2 - 4 tablespoons	chopped parsley
1/4 L	full-bodied red wine
1/4 L	whipped cream
1 pinch	Cayenne pepper
1 tablespoon	sugar
	Salt and pepper
5 leaves	gelatine, soaked in cold water

Our tip

The mousse can be used as a garnish for the Coq au vin or served separately in small dishes or glasses. Traditionally, the dish is prepared with a cockerel; however, a chicken, turkey or guinea fowl can also be used.

Preparation

Step 1

Marinate the cockerel along with the carrot, celery, onion, garlic, laurel leaf, thyme, rosemary and wine for at least 24 hours.
Step 2

Remove the cockerel, allow to drip, place in a pan with the marinated vegetables and herbs and fry in butter.
Step 3

Powder with flour, allow to stand, fill with marinade, season with salt and pepper and cook for a further 2 hours.
Step 4

Fry the bacon and mushrooms for 4 minutes, add the leek and braise for a further 2 minutes.
Step 5

Serve in deep plates along with the Coq au vin and garnish with parsley.
Step 6

Season the red wine with Cayenne, sugar, salt and pepper.
Step 7

Squeeze out the gelatine, dissolve in 4 tablespoons hot red wine and mix into the mass.
Step 8

Mix the mass over iced water until firm and carefully mix in the cream. Place in the fridge for 2 hours.