Coq au vin à l'Ancienne
1 rooster or free range chicken
1 bottle of red wine (burgundy or merlot)
½ cup of cognac
2 carrots, quartered
2 sticks of celery, quartered
3 cloves of garlic, crushed
1 bouquet Garni
15 button mushrooms (champignon de Paris) in half
50 grams of bacon in cubes
1tbls of Dijon mustard
½ tbls of paprika
The next day your chicken will be purplish color, take the chicken out of the marinade. Over a hot pan with some butter, sere the chicken in the pan and add the cognac, remove it and then cook the bacon. Add all the other ingredients in a large heavy bottomed pan, and cook for at least two hours in low heat.
You can serve the Coq au Vin with mash potatoes, potatoes gratin, potatoes sauté, croutons or any other kind of vegetable.