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Rezept coq au vin
Rezept Coq au vin


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:

  • 1 rooster, approx. 2 kg, cut into pieces
  • 1 carrot, 1 stick of celery
  • 3 cloves of garlic, peel and dice
  • 1 onion, peel and dice
  • 1 bay leaf, 1 sprig of thyme, 1 sprig of rosemary
  • 1 bottle of red Burgundy
  • 50 g of butter
  • 1 - 2 tablespoons of flour
  • Salt and pepper
  • 4 spring onions, peel, cut diagonally
  • 4 sticks of spring leek, cut
  • 200 g of mushrooms, clean, quarter
  • 100 g of streaky bacon, cut into strips
  • 2 - 4 tablespoons chopped parsley

For the Mousse:

    • 1/4 l of strong red wine
    • 1/4 l cream, beat until stiff
    • 1 pinch of cayenne pepper
    • 1 tablespoon of sugar
    • 5 sheets of gelatine, soak in cold water

Foto: iStock.com/deepblue4you

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