Coq au vin

-Preparation time: 30 minutes

-Cooking time: 120 minutes

Ingredients (for 8 people):

- 1 rooster about 3 kg chopped

- 1 bottle of full-bodied red wine

- 250 g bacon

- 250 g mushrooms Paris

- 1 onion, chopped

- 2 carrots, sliced

- 2 cloves of garlic

- 1 bouquet garni

- 1 tablespoon of peppercorns

- 50 cl veal

- 5 cl of cognac

- 3 tablespoons oil soup

- 1 rounded tablespoon flour

- Salt and pepper

- Preparation of the recipe:

The day before: put the cock marinate: Place it in a large bowl with the onion and carrots. Pour the wine, place the bouquet garni and add the peppercorns. Cover and marinate overnight in the refrigerator (or all day if it's for the evening). The same day: drain the pieces of chicken and vegetables, dry them well with paper towels. Strain the marinade and reserve. Make heat oil in a pan, throw the pieces of chicken and let them brown well on all sides. Remove them from the pan once browned, put the vegetables instead. Let them cook over low heat 5 minutes. Sprinkle with flour, stir to coat the vegetables. Put the pieces of chicken in the pan, add the crushed garlic cloves. Heat cognac, pour and flame. Moisten all with wine marinade, add the veal stock, salt and pepper. Bring to the boil, then cover and reduce heat. Simmer 2 hours 30 minutes over low heat. Slice the mushrooms. Let them brown in a pan with the bacon for about 5-10 minutes. Add them to the casserole 15 minutes before serving. Taste and adjust seasoning.

QUESTIONS:

1° The main ingredient of this dish is:
a) -Chicken
b) -Rooster
c) -Hen
d) -Frog

2° The cooking time for this dish is:
a) -1 hours
b) -1 Hours and 30 minutes
c) -2 hours
d) -2 Hours and 30 minutes

3° For this dish, you have to use:
a) -oven
b) -barbecue
c) -pan
d) -hotplate

by Céline Valmori