Coq au vin
Place the rooster with carrot, celery, onion, garlic, bay leaf, thyme, rosemary, and wine in a bowl and marinate for at least 24 hours. Remove the meat from the marinade, drain and sauté in the butter. Add the vegetables and herbs from the marinade. Sprinkle with flour, let it rise, fill with marinade, season with salt and pepper and simmer for about two hours. Fry the bacon, add the mushrooms, fry for four minutes, add the leek and cook for another two minutes. Serve in deep plates with coq au vin and sprinkle with parsley.
Red wine mousse
Season the red wine with cayenne pepper, sugar, salt, and pepper. Squeeze out the gelatine, dissolve in four tablespoons of hot red wine and add to the mixture, mix well. Stir the mixture in iced water until it thickens slightly, carefully fold in the cream and refrigerate for two hours.
You can scoop out the mousse with a spoon and arrange it on the coq au vin or serve it in small attractive bowls or glasses à part (singly).
The dish is traditionally prepared with a rooster. Variation: Use a guinea fowl or a poulard instead.
For the Coq au vin:
For the Mousse: