Hen in wine - should have been coq au vin

Hen in wine tastes delicious and is even better the next day, when the flavors have settled.
I really wanted to make coq au vin, which is pronounced "cook to wheeze", but it's completely impossible to get hold of a rooster, so I thought in these days of equality that hen is at least as good - and it was. The wine I used is a fruity pinot noir, but you can use another decent drinking wine as well.

1 hen of 2 kg

300 g diced bacon

1 dl mel

Salt and pepper

2 dl cognac

2 fl. Red wine

8 shredded shallots

4 cloves finely chopped garlic

3 bay leaves

14 whole peppercorns

2 sprigs of thyme

200 g sliced mushrooms

2 parsley roots in cubes

4 diced carrots

1 shredded leek

1 small box of tomato puree

Cut the chicken into pieces:

Cut off the thighs and wings, split the thighs in half and cut the rest of the chicken into six pieces. The meat should sit on the legs.

Hen in wine or coq au vin:

Brown bacon in butter in a frying pan, transfer to a large pot, but leave the butter in the pan.

Mix flour, salt and pepper on a plate. Turn the chicken pieces in the flour and fry them so that they get a good color in the butter leftovers after the bacon. Place the chicken pieces in the pot. Boil the frying pan with cognac and pour this into the pot, together with red wine. Add shallots, garlic, bay leaves, peppercorns, thyme, mushrooms, parsley root, carrots, 1 leek and tomato puree.

Let it cook for at least 3 hours and serve hen in wine with good bread or mashed potatoes.

You can find the recipe for baguettes here

and a perfect mashed potato here


You will find more tempting and tasty, both well-known and more exciting dishes from France here .


If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here. The newsletter is completely free.

You can also follow the blog on Facebook .

% d bloggers like this: