"COQ AU VIN" or ROOSTER IN RED WINE

"Coq au Vin" very simply means "Rooster in Red Wine" or Rooster cooked in red Wine.

Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which means "Rooster" or "Cock".The red wine in the recipe was used not to mask the flavor, but to allow the acids in the wine to break down the tough meat of the rooster. Initially blood of the rooster was used to thicken the dish. The actual recipe for this dish meant that the "Coq Au Vin" was actually finished with the blood of the rooster that was stabilized with brandy and vinegar. The Vinegar ensured that the blood would'nt get clotted while preparing the dish.
This dish was originally introduced in India by the French. It has since undergone changes in the method of cooking and now has a distinct Anglo-Indian flavour to it more like a Vindaloo. The blood of the rooster is not used in its preparation now. It was quite a popular dish in the places where the French ruled such as Pondicherry, Karikal, Yanum, etc

Coq au Vin or Rooster in Red Wine,

1 chicken preferably a rooster about 1 kg in weight cut into 6 large pieces
2 medium sized onions, chopped
1 stalk celery, chopped (optional)
2 medium sized tomatoes, chopped
2 teaspoons crushed garlic
1 teaspoon chopped ginger
1 bay leaf
2 tablespoons chopped coriander leaves
3 cloves
1 piece cinamon
2 teaspoon black pepper powder
5 cups red wine
2 tablespoons Cognac or brandy
3 tabelspoons vinegar
3 tablespoons cooking oil
salt to taste
2 teaspoons sugar
2 tablespoon chillie powder

Marinate the rooster or chicken with all the above ingredients and set aside for about one hour. Heat oil in a suitable pan and add the marinated rooster / chicken pieces. Cover and cook on low heat till the pieces are well cooked and the gravy is thick. Serve with bread or dinner rolls.