France

Coq au Vin de Bourgogne

Name: Coq au Vin de Bourgogne
Prep time: Preparation, optional marination, browning
Cook time: Slow braising until tender, plus sauce reduction
Yield: 10 portions
Cuisine: France
Ingredients: 2.5 kg rooster; 600 g onions; 600 g carrots; 1 litre regional wine; 1.5 litres brown stock or broth; 250 g butter or cooking fat; 1 bouquet garni; Fine salt, as required; Freshly ground pepper, as required

Presented by

Eric Devert

National President of France · Master Butcher-Charcutier · Executive Chef

President · France

Yield: 10 portions
Preparation: Preparation, optional marination, browning
Cooking: Slow braising until tender, plus sauce reduction
Difficulty: Professional

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