Let see a coq au cidre. It is a famous recipe of my grand mother
For 6 persons
- 1 rooster of 1.5 kg
- 100 grams of thinly sliced bacon
- 6 large mushrooms
- 10 small onions
- 3 cloves of garlic
- 70 grams of butter
- 2 tablespoons of flour
- ½ glass of apple-brandy
- 1 bottle of extra-dry cider
- 1 bouquet of bay leaves and thyme
- Salt and pepper
Cut the rooster in pieces.
In a frying pan, melt butter.
Brown the pieces of rooster 4 min on each side over a medium heat.
Add the bacon and onions, cover and let cook during 5 min.
Powder with flour and brown on each side.
Pour the apple-brandy and light (be careful!).
Pour the cider so that it covers the meat.
Add garlic and the bouquet of bay leaves and thyme.
Salt and pepper.
Stew covered over a medium heat for 1 hour.
Let sit a few hours. (if possible)
Add mushrooms and cook again 30 min over a low heat.
SuggestionsAccompany with salad.
WineVacqueyras or extra-dry cider