Recipe | Chicken
Coq au Vin (Teresa Laevens)

Came to me via Teresa's son Bernard . It is best to serve with steamed or boiled potatoes.

100g Pork rinds
Butter 40g

  • In a big pot, heat the butter and sliced the pork rind.

Rooster or old hen 1.5-2kg

  • Add the rooster (cut in pieces) and brown it.

1 Small carrot
2 Onions
3 cloves Garlic
2 Shallots

  • Add onions, garlic, shallots and the small carrot (everything is sliced).

¾ litre Strong red wine
Flour 40g
Parsley
Cognac 1 small glass
1 tablespoon Tomato paste

  • Wet with red wine + a glass of water + tomato paste, cognac, then add flour and parsley.

1 Bouquet garni (a bay leaf, a few parsley sprigs and a few sprigs of thyme, wrapped in a leek leaf or bunched with a piece of celery and tied with string).
Salt/pepper

  • Add salt and peper. Add the bouquet garni.

  • Cook slowly for 1.5 to 2h (it depends the age and size of the poultry).

250g Bacon

  • Slice the bacon and put pieces in cold water.

  • Boil for few second and remove the water.

  • Melt the bacon in a small pot for few minutes,

250g Mushrooms sliced

  • Add mushrooms to bacon.

  • Cook (high) for 5-8 minutes.

  • Pour everything in a big dish and keep warm.

Bon appetit,

Bernard