Coq au Vin Rouge
This is a traditional and complete Cog au Vin Rouge Recipe with garnishes of glazed onions and braised mushrooms.
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Cooking tools:
- Dutch oven
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Pot
- Stove
- Refrigerator
- Airtight container
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Plate
- Serving platter
Ingredients
- 1 whole chicken, cut up
- Mirepoix
- Bouquet garni
- 1 bottle of red Burgundy wine, alcohol cooked off
- 10 oz bacon, cubed
- 4 Tbsp all-purpose flour
- Sea salt
- Black pepper
- 2 cups chicken stock
- ¼ cup cognac
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