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"The Petit Snail"

 

"A Real taste of France in Byron Bay"

 

5 Carlyle Street

BYRON BAY - NSW - 2481

(02) 6685 8526

www.thepetitsnail.com.au
 
 
 

 

 

 

 

 

 

 

 

 

 

 
       
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NOTE : For this recipe it is vital to use roosters – the older the better – as chickens would turn into a mash and you would end up with a soup rather than the very fine Coq au vin. The timings given in this recipe are for animals between 6 and 12 months old. If you are lucky enough to find 2 or 3 year old roosters, double the marinade time to 2 days and bring the cooking time to 90 minutes.

 

1. FIRST DAY:

Mix all the ingredients of the marinade and keep 24 hours in fridge.

Repeat mix a couple of times.

 

2. SECOND DAY:

Drain the rooster pieces and the vegetables
Strain the marinade.
Heat the oil and butter and brown the chicken pieces.
Place the brown pieces in a big pot
Brown the vegetables pieces generously sprinkled with freshly ground black pepper and add to the chicken together with the crushed garlic.
Cover with the marinade and a cup of water. Add salt to taste. Mix, bring to the boil and cook at a bare simmer for ½ hour. (more for older animals)* (see note), seal the pot and leave to cool in the pot for at least 3 hours (overnight is better).

 

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MARINADE

• 6 kg of rooster (2 roosters, 6 months or

older) cut in 8 to 10 pieces.
• 3 sliced onions, 4 sliced carrots, 12 sprigs

of thyme, 6 bay leaves,
• 2 tbs of whole black peppercorns, 10 sprigs

 of parsley.
• 3 litres of a good Shiraz to cover.

OTHERS:
• 1/2 of Canola Oil & 50gr of butter

 • 10 Cloves of garlic

 • 500gr of speck

  • 500gr button mushrooms

  • Parsley

  • 250 gr small fresh white onions

  • Salt and pepper