Adequate menu for Patrician Cabernet Sauvignon 2009 to cook with, properly tasted with Patrician Pinot Noir 2010

Coq au vin

  • a rooster young enough for not requiring a long boiling time
  • 1 bottle of Patrician Cabernet Sauvignon 2009 (for cooking)
  • 1 medium onion
  • 1 big (or bigger) onion
  • 1 carrot
  • 1 celeriac
  • 1 parsnip (even 2)
  • 1 parsley root
  • 5-6 little branches of dry basil
  • 1 bay leaf
  • 1 garlic head (cluster of cloves)
  • salt, white pepper
  • 2 teaspoons of honey
  • a pinch of cinnamon (optional)
  • 1 round, fresh, whole wheat bread
  • 2 spoons of oil
  • 1 bottle of Patrician – Pinot Noir 2010, for drinking.

a. Cut the rooster in big portions: the chicken legs being cut out compactly (with higher and lower parts joined together); the chicken breast will be cut out in only one piece -the chicken wings pieces being the only ones able to be split into upper and inferior parts. Add the rooster’s gizzard and, optionally, its back, neck and head.

Piece of advice: leave the internal organ to boil alongside, in order to obtain a much taster broad. You ca get them out afterwards.

Watch out: do not leave the liver to boil in the same water, too.

b. Boil the rooster in salty water, until half of it evaporates. As soon as the meat becomes tender from boiling and the broth is cleaned by help of a skimmer spoon, add the undivided peeled vegetables: the celeriac, the parsnip, the parsley root, the carrot and the big onion. Boil all of them furthermore, until the vegetables become soft from boiling.

c. After the vegetables being entirely boiled, remove the filtered broth within a different pot. Previously, the medium chopped onion should have been well cooked into the pot, into the sizzling oil, until becoming soft and tender. When the onion starts to caramelize, add gradually 2-3 full hand bowls of chicken broth, then add the meat and, finally, pour the rest of the broth.

d. After a while, pour the entire bottle of Patrician Cabernet Sauvignon 2009 and leave it for another ebullition approximately 20 minutes. The boiling time depends of how old the rooster had been, but take notice that the red wine comes last, which means that the meat has to be already tender and well cooked when pouring the wine over it.

e. Gradually, add the spices: the bay leaf, the branches of dry basil, the pinch of salt, white pepper and cinnamon. After that, add the honey. Just before turning off the fire, add the garlic finely chopped by knife (not squeezed with the garlic squeezer).

f. Lay the roast on a wide dish, placing the sauce separately, in a saucer dish.  In your own dish (preferably a deep one), the meat is to be lavishly sunk into the sauce. Eat the meal with thick slices of fresh, whole wheat bread. For drinking purposes, open the second bottle of Patrician.

Bon appetit!

 

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