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
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Step 1
Marinate the cockerel along with the carrot, celery, onion, garlic, laurel leaf, thyme, rosemary and wine for at least 24 hours.
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Step 2
Remove the cockerel, allow to drip, place in a pan with the marinated vegetables and herbs and fry in butter.
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Step 3
Powder with flour, allow to stand, fill with marinade, season with salt and pepper and cook for a further 2 hours.
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Step 4
Fry the bacon and mushrooms for 4 minutes, add the leek and braise for a further 2 minutes.
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Step 5
Serve in deep plates along with the Coq au vin and garnish with parsley.
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Step 6
Season the red wine with Cayenne, sugar, salt and pepper.
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Step 7
Squeeze out the gelatine, dissolve in 4 tablespoons hot red wine and mix into the mass.
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Step 8
Mix the mass over iced water until firm and carefully mix in the cream. Place in the fridge for 2 hours.