Rooster in wine sauce

Coq au vin

In the recipe originated from Franche-Comte, famous locative "vin jaune" (yellow wine) and spot mushrooms morilles are in use. But similar dishes are cooked almost in all regions of France, and there any mushrooms and varios wines (red or even white wine) may be put in.

Cooking rooster for six people, take: a young rooster (or a large hen) (1,5 kg - 2 kg or 3 - 4 pounds), 300 g. of fresh mushrooms, some quantity of butter for frying, 50 g (approximately 1/3 cup) of flour, 50 - 100 cl. of wine, 200 g. of heavy cream, salt and black pepper according to your taste.

Cut your rooster or a hen into pieces, then rub them with black pepper, salt and flour. Fry on a big frying pan with butter up to lightly brown color. Then cover with a lid, add some butter and braise on a light fire up to semi-readiness. Then pour into a pan wine and stir carefully. Then put sliced mushrooms and pour heavy cream. Cook on a slow fire (the lid must be removed) until the sauce becomes thicker and acquires shiny color (20 - 30 minutes).