It is believed that only cocks are used for real coco-o-veins, and
yearlings, weighing about 3 kg. However, ordinary chicken also turns out delicious!
Purpose: For lunch / For dinner
Main Ingredient: Poultry / Chicken
Dish: Hot dishes / Roast
Cuisine geography: French / European
- Chicken - 1 Piece (1200-1300 g)
- Onions - 1 Piece (or shallots - 2-3 pieces)
- Bacon - 50 Grams
- Champignons - 250 Grams
- Carrots - 1 Piece
- Garlic - 2-3 Cloves
- Olive oil - 2 tbsp. spoons
- Butter - 50 grams
- Wheat flour - 1 tbsp. the spoon
- Cognac - 2 Art. spoons
- Dry red wine - 400 Milliliters
- Thyme - 1 Pinch
- Rosemary - 1 Pinch
- Black Pepper - 1 Pinch
- Bay leaf - 1 piece
How to cook "Coc-o-vein"
Divide the chicken into portions and fry in a mixture of olive and butter until light crust. Take 20 grams of butter.
Take out the chicken pieces and keep warm. Place diced bacon or brisket and coarsely chopped onions, ideally shallots, into a skillet. Fry, stirring occasionally, until lightly golden.
Add carrot slices and coarsely chopped mushrooms to the skillet. Fry until soft, stirring occasionally.
Return the chicken to the vegetables and pour in the cognac. Let the alcohol simmer over high heat while stirring.
Pour in wine, bring to a boil, lightly salt and simmer over low heat until chicken is soft.
Toward the end of the stew, add some pepper and thyme, a small bay leaf, and rosemary.
Let's prepare a ru. Melt butter in a small skillet and add flour. Stir constantly and warm up the mixture.
Divide chicken pieces onto preheated plates. Add the roux to the sauce and stir well with a spatula or whisk.
Pour the sauce over the chicken and serve. The French usually do without a side dish, adding only slices of fresh soft bread and, of course, a glass of wine to the dish.
Don't skimp on good wine and butter! The taste of a dish depends entirely on the quality of the raw materials.