Coq Au Vin a La Bocuse

The night before, cut the ready-to-cook rooster into 10 large pieces and place in a deep baking dish. Remove the peel from the carrots and the onion, cut them into thin slices and sprinkle them over the meat. Add the thyme, a few peppercorns and the wine.

Cover and put in the refrigerator for one night.

A day later, remove the pieces of meat and the seasoned vegetables from the marinade and dry them. Strain the marinade through a fine sieve.

In a large frying pan, fry the pieces of meat one by one in the hot oil. Then place them in a cast-iron casserole.

Brown the dry seasoned vegetables in the frying pan, then add to the meat. Add the crushed garlic cloves and a little salt, pour the marinade and mix well. Let it boil, then put the lid on and stew on a very low flame for 1 to 2 hours, depending on the age of the rooster.

Meanwhile, for the garnish, peel the onions and clean the mushrooms. Cut the onions into whole pieces and the mushrooms into quarters. Remove the pork rind from the smoked bacon and cut into small strips. Brown in butter together with onions and mushrooms and cook for eight minutes.

Add to the ragout just before serving. Season the coq au vin, sprinkle with finely chopped parsley and bring to the table.

Our tip: Use bacon with a fine, rauc

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