Coq au vin Martinique style
The day before, peel the garlic and onion and mince them. Put them in a deep dish with the pieces of rooster, the bouquet garni and the pepper. Pour in the wine, cover and leave to cool overnight...
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Cooking tools:
- Dish
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Stove
- Fork
- Wooden spoon
- Measuring spoon
Ingredients
- A 2 kg rooster (gutted and cut into pieces)
- 2 carrots
- 2 onions
- 1 bouquet garni
- Pepper
- 1 clove of garlic
- 1 bottle of red wine
- 2 tablespoons of sugar
- 250 gr of bacon
- Salt
- Leaves or seeds of allspice
- 1 vegetarian pepper (sweet pepper)
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