Coq-au-vin

Prepare the coq-au-vin

48 hours in advance, cut the chicken into pieces and season it with salt and pepper

Peel the carrots and onions and cut them into large cubes

Chop a cube of onion and place the clove inside to make removal easier later

Make a bouquet garni (a bundle of aromatics wrapped together) with thyme, rosemary, and parsley stalks

Add red wine and a little soybean oil

Leave the chicken to marinate in all these ingredients for 48 hours

On the day of preparation, separate the chicken pieces, the aromatic garnish, and the liquid

Sear the chicken pieces in hot oil, add the aromatic garnish and let it simmer for 3-4 minutes

Add the bouquet garni and slightly mashed garlic

Pour in the marinade liquid and cook until it reduces

Add chicken broth and let it simmer gently for 2 hours

Prepare the garnish

Cut the mushrooms into four, after washing them

Sear them in butter, salt, and white pepper

Cut the bacon into cubes, place them in cold water and let them boil for 2 minutes

Season with salt and white pepper and sauté them

Peel the potatoes and cut them into small balls (noisette)

Place them to cook in cold salted water

Don't let them cook completely

After cooling, sauté them in oil and butter, and season with salt and white pepper

Finely chop the parsley and sprinkle it over the potatoes

Plate assembly

Remove the chicken pieces from the pan

Strain the sauce through a fine-mesh sieve and bring it to a simmer

Place the garnish in the center of the plate, the chicken pieces on top, and the sauce around it

Sprinkle with finely chopped parsley.