mmerse yourself in the rich culinary traditions of France with Coq au Cidre, a delicious and hearty stew featuring Maître CoQ rooster pieces slowly braised in cider with aromatic shallots, crispy smoked lardons, and complemented by sweet, sautéed apples. This iconic dish captures the essence of rustic French cooking, perfect for a flavorful main course to share with loved ones.
Ingredients
🐓 1 tray Maître CoQ rooster pieces
🛢️ 2 tablespoons vegetable oil
🧅 500 g shallots, peeled and halved
🥓 125 g smoked lardons
🌿 A few sprigs fresh thyme
🍏 500 ml cider
🍎 4 crisp apples
🧈 25 g butter
🍯 1 teaspoon honey
🧂 Salt
🌶️ Pepper
🥄 2 tablespoons flour
Instructions
1- Preheat and Prepare:
- Preheat your oven to 150°C (300°F).
2- Brown the Rooster:
- In a large oven-safe cocotte (oven pot) over high heat, add 2 tablespoons of vegetable oil.
- Brown the Maître CoQ rooster pieces for about 5 minutes on each side until golden brown. Remove and set aside.
3- Cook Shallots and Lardons:
- In the same cocotte, add 125 g of smoked lardons and 500 g of peeled and halved shallots.
- Cook over medium heat for about 5 minutes until the shallots are soft and browned.
4- Create the Sauce:
- Sprinkle 2 tablespoons of flour over the shallots and lardons, stirring well.
- Gradually pour in 500 ml of cider, deglazing the bottom of the cocotte to incorporate all the flavorful bits.
- Add salt and pepper to taste.
5- Braise the Rooster:
- Return the browned rooster pieces to the cocotte and add a few sprigs of fresh thyme.
- Cover with the lid and transfer to the preheated oven. Braise for 1 hour and 10 minutes.
6- Prepare Sautéed Apples:
- While the rooster cooks, melt 25 g of butter in a frying pan over medium heat.
- Quarter the 4 crisp apples and add them to the pan.
- Drizzle 1 teaspoon of honey over the apples and sauté for 5 minutes until lightly caramelized.
7- Combine and Finish Cooking:
- Remove the cocotte from the oven after 1 hour and 10 minutes.
- Distribute the sautéed apples among the rooster pieces and sauce in the cocotte.
- Cover and return to the oven for an additional 10 minutes.
8- Serve:
- Remove from oven and serve hot, directly from the cocotte.
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: Serves 4
Equipment: Oven (e.g., any conventional oven)
Induction hob (optional brand or model)
Large oven-safe cocotte (e.g., Staub, Le Creuset)
Non-stick frying pan (e.g., Tefal)
Tongs (e.g., Oxo Good Grips Metal Tongs)
Small bowls for ingredients
Measuring jug
Wooden spoon (e.g., any wooden spoon suitable for cooking)
Oven mitts (e.g., KitchenAid)
Cooking Tips
- Ensure a good, brown sear on the rooster pieces to build rich flavor.
- Take care while deglazing to scrape up all the caramelized bits for a richer sauce.
- Sauté the apples separately for a lovely caramelization that adds depth to the dish.
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