Coq au Vin (French Braised Rooster or Chicken) - Culinae Mundi

Name: Coq au Vin (French Braised Rooster or Chicken) - Culinae Mundi
Ingredients: 1 whole medium-size chicken, divided in 4 or 8 parts; 1 large onion, chopped; 4 garlic cloves, thinly sliced; 1 handful of smoked lardons; 250g of white or brown mushrooms, sliced; 3 large carrots, peeled and chopped; 2 sticks of celery, chopped; 1 cup of red wine or more; 3 tbsp of olive oil + 1 tbsp of butter; 1 tbsp of flour; Bouquet garni made with thyme and bay leaf; Spices: 2 cloves - 1 tsp of black pepper - cinnamon stick - a sprinkle of Chili flakes (optional); Salt, to taste; A handful of chopped fresh parsley (optional)

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Coq, in french, means rooster. In the old times, this recipe was applied to cook a rooster (tough bird) by braising it in red wine. But you can make it with any

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Ingredients

1 whole medium-size chicken, divided in 4 or 8 parts
1 large onion, chopped
4 garlic cloves, thinly sliced
1 handful of smoked lardons
250g of white or brown mushrooms, sliced
3 large carrots, peeled and chopped
2 sticks of celery, chopped
1 cup of red wine or more
3 tbsp of olive oil + 1 tbsp of butter
1 tbsp of flour
Bouquet garni made with thyme and bay leaf
Spices: 2 cloves - 1 tsp of black pepper - cinnamon stick - a sprinkle of Chili flakes (optional)
Salt, to taste
A handful of chopped fresh parsley (optional)