Coq au Vin – Luxembourg



Ingredients:

1 rooster chopped in pieces ( or you can use a chicken )
80g smoked bacon
duck fat 
160g onion
250g champignon of Paris ( mushrooms)
fine herbs, parsley
some garlic
butter, flour
a little dose of Armagnac
1 bottle of red wine ( preferably Madiran or Bordeaux )
Directions:
In an iron casserole ( if possible), put the bacon to fry a little bit and then 
add the rooster in order to roast every side, for about 15 min.
Add the other ingredients: parsley, onion, champignon, etc.
Add the red wine until it covers the rooster.
Simmer for 1 hour, let it rest and simmer for 1 more hour…
(the longer it cooks the better)
Finally, if the sauce is too thin prepare separately a mix of 5 spoons of flour, 
2 spoons of hot water and 50 g butter,
then put it in the casserole and stir.
At last add the Armagnac and let it cook for about 5 min.

Bon appétit!

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31 thoughts on “Coq au Vin – Luxembourg

  1. Cezar is lucky to have you, and he's lucky you are taking French lessons. :o)
    — K

    Kay, Alberta, Canada
    An Unfittie's Guide to Adventurous Travel

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  2. I do love Coq au vin and this looks delicious, Leia! I'm certain I'd give you a score of l00, too! Hope your week is off to a great start — with a meal like that I'm certain mine would be, my friend!!

    Sylvia

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  3. I have dinner company coming on Wednesday and Thursday evening. Wednesday's guests are vegetarian… I can't serve them a rooster…but Thursday's guests might like this very much. Thanks for the recipe!

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  4. Sounds really yummmy, especially with the duck fat. It's been a while since I've had this and even longer since I last made it (I used to cook quite often).

    I think 2 bottles are Bordeaux needed, one for the rooster one one for the chef to share while the rooster is 'bathing' 😉

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  5. Bravo! só pela lista de ingredientes e pelo capricho da apresentação dá pra perceber que isso ficou bom… showz.

    JOPZ

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  6. Coucou !
    Ta prochaine recette, ce sera le cassoulet ? 🙂

    Je ne mangerai pas ton coq au vin au petit déjeuner mais à midi, avec plaisir ! 🙂

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  7. Miam miam!
    Ça a l'air très très bon!
    Cela fait bien longtemps que je n'ai pas fait de coq au vin!
    Je vais peut-être y penser pour la prochaine fois où j'invite des amis;o)

    ***
    Big bisous et belle semaine****

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  8. Lois Anne, being a vegetarian, would probably cook this but not eat it. I would be “forced” to eat the whole thing which would probably add to 50,000 calories … therefore, I'm going to have to sit here salivating, looking at your beautiful pictures and checking out flights to Luxembourg! 🙂

    Thanks for your comments today – it was a stressful (and expensive) day so far because of car repairs but your wonderful and kind comments put a smile on my face and a song in my heart!

    Merci beaucoup!

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  9. Coucou Léia ! Oui je pense que tu peux essayer le poulet au vin blanc mais le champagne donne ce petit “plus” !
    Sinon, tu peux aussi essayer de mettre tout simplement du cidre. Tu fais comme le “poulet à la cieldequimper” 😉 mais tu mouilles avec du cidre brut (environ 1/2 à 3/4 de litre) et tu peux aussi rajouter quelques pommes en plus des pommes de terre ! C'est trop bon ! 🙂

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