This super savoury coq au vin is the ideal dish to change from summer season to autumn. The red-brown colours go along with the typical colour changes in the forest during these weeks. The red wine and the pearl onions still give it a touch of summer. Maybe you can imagine the taste based on the pictures, but you really have to make it to experience the savoury taste that the ingredients create when they get completely integrated.
You can find thousands of recipes for coq au vin on the internet. As you can imagine it is of French origin. It is a slow cooking one pot recipe to make the meat of a rooster (male chicken) tender. Most typically mushrooms, lardons and pearl onions are added amongst others. For this recipe I added cognac, which ads to the sweet and savoury taste.
I love autumn for cooking. There are so many ingredients of the season that can be combined in super surprising recipes. Some of my absolute favourites are typical recipes for this season. And I think this one will also become an evergreen:
- delicious filled pumpkin
- pork medaillons wrapped in farm ham and a creamy curry sauce
- chicory salad with autumn fruits
- stew of chicken hearts with pumpkin and mushrooms
You can find thousands of recipes for coq au vin in search engines and the social media. If you are looking for inspiration, these are some of my favorites:
- Slow cooker coq au vin (from simplyhappyfoodie)
- Coq au vin (from cafedelites)
- Raymond Blanc´s classic coq au vin (from the happy foodie)
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.