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Coq au Vin with Cognac in the Cookeo

Name: Coq au Vin with Cognac in the Cookeo
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 rooster; 1 bottle of red wine; Cognac; 1 pack of lardons; Button mushrooms; Sliced carrots; 2 onions; Garlic; Cloves; Black peppercorns; Thyme; Bay leaf; Oil; Maizena (cornstarch); Salt; Pepper; cold water

Shared by CookAdapt · written for Cookeo

Your Cookeo does all 48 min for you

⁦50 min⁩Cook

6Servings

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Servings

Ingredients

Instructions

Cookeo · 5Brown the rooster · Brown onion and lardons · Deglaze and assemble · Pressure cooking +1

By hand · 9Prepare the rooster · Add the marinade ingredients · Add the cognac · Marinate +5

Prepare the rooster

The day before, place 1 rooster (cut into pieces) in a large container.

By hand

Add the marinade ingredients

Add to the container 1 bottle of red wine, the sliced carrots, 1 thinly sliced onion, the garlic, the cloves, the black peppercorns, the thyme and the bay leaf, to taste.

By hand

Add the cognac

Add a little cognac to the container, to taste.

By hand

Marinate

Cover and leave to marinate overnight in the refrigerator.

By hand

4°C

Drain the rooster

The next day, drain the rooster pieces, keeping the marinade.

By hand

Strain the marinade

Strain the marinade to collect the flavored wine; set aside the carrots and aromatics if you would like to add them during cooking.

By hand

Slice the onion

Thinly slice the second onion, and clean then slice the button mushrooms.

By hand

Brown the rooster

Start the Brown mode, with the lid open. Pour a drizzle of oil into the pot, add the rooster pieces and brown them for 8 min, stirring every 60 to 90 seconds, in several batches if necessary.

BrownTime08:00

Set the meat aside

Remove the rooster pieces and set them aside on a plate.

By hand

Brown onion and lardons

Still in Brown mode, with the lid open, add 1 sliced onion and 1 pack of lardons; brown for 5 min, stirring every 60 to 90 seconds.

BrownTime05:00

Deglaze and assemble

Pour the strained marinade (1 bottle of red wine, cognac, aromatics, 1 onion) into the pot and scrape up the browned bits from the bottom for 2 min, with the lid open. Put the rooster back in, add the sliced carrots, the button mushrooms, the garlic, the cloves, the black peppercorns, the thyme and the bay leaf, then season with salt and pepper to taste.

SautéTime02:00

Pressure cooking

Close the lid and start pressure cooking for 30 min, high pressure. Let rest in Keep Warm mode for 10 to 15 minutes before opening.

Pressure CookTime30:00High pressureNatural release

Thicken the sauce

Open the lid and switch back to Brown mode. Add a little Maizena dissolved in cold water, depending on the desired consistency, and stir for 3 min until you get a sauce that coats the back of a spoon, stirring at least every 60 to 90 seconds.

BrownTime03:00

Serve

Serve piping hot with the side dish of your choice.

By hand

Step 8, as written for the Cookeo

BrownTime08:00

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