Coq et lapin au vin rouge

What is a graet winter dish especially around christmas time? Something warm with a bunch of spices of course. I had a couple of bottles red wine and some frozen meat into the freezer which were supposed to be put together into a pan. Inspired by dishes like Brunswick Stew (a Daring Cooks Challenge) and a risotto with rabbit and black olives, I decided to create my version of the French classic Coq au vin.

Coq et lapin au vin rouge
adapted from Lea Linster
  • two legs of a corn-fed chicken (400 g)
  • 4 forelegs of a rabbit
  • 5 allspice corns, crushed
  • 1/4 teaspoon cinnamon
  • 125 g bacon, cut in cubes
  • 2 tablespoons olive oil
  • 600 ml red wine (dry)
  • 400 ml chicken stock
  • 1 Bouquet garni (2 bay leaves, one celery stalk, 2 spring onions, 2 sprigs of parsley and one sprig of thyme and rosemary bound together)
  • 2 cloves garlic, cut in stripes
  • 1 carrot, cut in thin stripes
  • 280 g Kalamata olives, pit removed and cut in halves
  • pepper & salt
  • 3-4 tablespoons flour
In a large (and high) pan, saute the bacon with the oil and allspice and cinnamon until it starts to smell. But into a bowl and set aside. Fry the rabbit forelegs and chicken legs on both sides in bunches into the same pan until they are slightly brown. Remove and set aside. Add the carrot and garlic stripes with the bacon and fry for another minute. Put the meat in layers on top, add bouquet garni, red wine and chicken stock and some salt and pepper. Bring to a boil.

Preheat oven to 200°C. Cover the lid of your pan inside with some wet baking paper before putting it on the top (this is for sealing so nothing will spoil around). Put the pan onto the middle rack.
After 30 minutes, remove from the oven and add olives and remaining 200 ml of wine and put back into the oven for another 30 minutes.
Let cool a little bit and remove the bouquet (and toss it). Separate the meat from the bones and rip or cut it into medium size pieces. Meanwhile put the pan back on the stove and bring to a boil. Add the flour until your sauce has the consistency of your choice. Add the meat and let it warm (no further cooking required). Salt and pepper to taste. Serve with French Country Bread.

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