Coq au vin recipe presented to you by Delices and Gourmandises


The origin of coq au vin dates back to when Julius Cesar was emperor. At that time in Gaul, wine signified wealth and coq symbolized both pride and feast. This recipe presented to you by Delices and Gourmandises will help you prepare this traditional and authentic French cuisine.

Coq au vin preparation by Delices and gourmandises

Coq meat is quite firm and because of that the meal needs quite some time to simmer before being served.  It is better you choose at least a three year old rooster that weighs about 2,5kg. Make sure to cut the meat into small pieces and put them in a marinade for a few hours. You can even marinade it the night before so the meat would absorb the scent of the aromas you use. Delices and Gourmandises proposes a good quality wine be used for your sauce.

Put the marinated meat in a pot and pour three spoon of oil in it to give the meat a golden color. Add 250gr of shredded mushrooms, three peeled shallots, two mashed garlic cloves, and two sliced carrots to the preparation. Next, pour 50cl of veal sauce along with the wine before you put salt and pepper to the mixture. After that, fry 250gr of lardon in a pan before you ad it too your preparation 15min prior to the end of the cooking. Preparing this recipe should only take half an hour but you should consider 2h of cooking time in order to get a fondant and tasty meat. You can also add some orange or citrus zest into the mixture if you want to add more favors.

Prepare your coq au vin with a Tiberius blanc available at Delices and Gourmandises

The coq au vin recipe goes perfectly well with white wine. That is why Delices and Gourmandises proposes you use the Tiberius Blanc for your preparation. White flesh meat is a great pairing to Sauvignon, Viognier, Tiberius Blanc, and Ugni.

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