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.