Coq au Vin de Juliénas in the Style of Paul Bocuse

Coq au Vin is a classic French dish, here reimagined with the addition of Juliénas, a red wine from the Beaujolais region. This version of the dish is inspired by one of the most iconic chefs in French gastronomy, Paul Bocuse, whose influence deeply shaped traditional French cooking while adding a touch of modernity and innovation. Bocuse is renowned for his ability to elevate classic recipes while focusing on high-quality ingredients, meticulous preparation, and a profound respect for flavors. His famous restaurant, L'Auberge du Pont de Collonges, is a temple of fine French cuisine, where he skillfully merged tradition with creativity.

Ingredients:

• 1 rooster (approximately 1.5 to 2 kg), cut into pieces
• 50 g butter
• 1 bottle of Juliénas wine (or another red wine from the Beaujolais region)
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 garlic cloves, crushed
• 150 g lardons (bacon)
• 300 g Paris mushrooms, sliced
• 1 carrot, sliced
• 2 sprigs of thyme
• 2 bay leaves
• 1 bouquet garni (herb bundle)
• 1 tablespoon flour
• 30 cl chicken broth
• 10 cl cognac or armagnac (optional)
• 1 tablespoon sugar
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper

Preparation:

1. Prepare the rooster
   Start by cutting the rooster into pieces. Season each piece with salt and pepper.

2. Brown the rooster
   In a large casserole, heat the olive oil and butter. Brown the rooster pieces on all sides over medium heat. Once well-browned, remove the rooster pieces from the casserole and set them aside.

3. Sauté the vegetables
   In the same casserole, add the chopped onions and crushed garlic cloves. Sauté until the onions become translucent. Add the lardons and cook for a few minutes until lightly browned. Stir in the carrots and mushrooms, and sauté everything for 5 minutes.

4. Add the flour
   Sprinkle the vegetable and lardon mixture with the flour and stir well. This will help thicken the sauce as it cooks.

5. Deglaze with wine
   Pour the bottle of Juliénas wine into the casserole. Add the bouquet garni, thyme, bay leaves, and sugar. Mix well so that the cooking juices combine with the wine and flour. Let it cook for 2-3 minutes to allow the alcohol to evaporate.

6. Add the rooster and broth
   Return the rooster pieces to the casserole. Add the chicken broth and cognac (if using). Make sure the meat is almost entirely covered with liquid. Let it simmer over low heat, covered, for about 1.5 to 2 hours, stirring occasionally, until the meat is tender and succulent.

7. Finish the sauce
   Once the meat is cooked, remove it gently from the casserole and set it aside. Strain the cooking liquid to remove the vegetables and herbs. Reduce the cooking liquid over medium heat until it thickens slightly, about 10 to 15 minutes. Adjust the seasoning with salt and pepper. Add a touch of balsamic vinegar for a slight acidity and balance.

8. Serve
   Place the rooster pieces in a serving dish, spoon over the reduced sauce, and serve immediately.

Serving Suggestions:

This Coq au Vin de Juliénas pairs wonderfully with steamed potatoes or a gratin dauphinois. You can also serve it with basmati rice or green vegetables such as green beans or broccoli.

Recommended Wines:

• Juliénas, a fruity and well-structured red wine, is of course the ideal companion for this dish. Its roundness and depth pair perfectly with the richness of the sauce and the meat.
• Other wines from the Beaujolais region, such as Moulin-à-Vent or Chiroubles, would also be excellent choices. If you prefer a bolder wine, a Côtes du Rhône or Pinot Noir can also work very well.

Possible Side Dishes:

1. Steamed Potatoes:
   Simple yet flavorful, steamed potatoes are a classic choice that allows the rich sauce of the coq au vin to shine as they soak it up deliciously.

2. Gratin Dauphinois:
   A creamy and melting gratin dauphinois is the perfect accompaniment for this dish. Its smooth texture and delicate flavor complement the richness of the coq au vin.

3. Mashed Potatoes:
   A light mashed potato made with butter and cream will add a touch of softness and comfort to the dish.

4. Roast Potatoes:
   Potatoes cut into wedges, roasted in the oven with olive oil, thyme, and garlic, will be delightfully crispy and provide a textural contrast to the tender meat.

5. Sautéed Green Vegetables:
   Green vegetables like green beans, broccoli, or spinach sautéed with garlic will add a touch of freshness and lightness, balancing out the rich flavors of the dish.

6. Fresh Pasta:
   Homemade tagliatelle or pappardelle, lightly buttered or garnished with fresh herbs, complement the dish beautifully, offering a different texture.

7. Basmati Rice or Pilaf Rice:
   Fragrant basmati rice or pilaf rice with herbs will provide a light base to soak up the delicious sauce from the coq au vin, creating a perfect balance.

8. Confit Vegetables:
   Seasonal vegetables (carrots, turnips, squash) slow-cooked in butter and thyme add a sweet-savory touch and a comforting flavor.

9. Crunchy Green Salad:
   A fresh green salad made with young lettuce leaves, arugula, or mâche, and a light vinaigrette, can be a refreshing side to cut through the richness of the dish.

10. Country Bread or Sliced Bread:
    A good country bread or a crispy baguette to soak up the sauce is also a simple yet delicious side that perfectly completes the meal.

Conclusion:

The Coq au Vin de Juliénas in the style of Paul Bocuse is an elegant and delicious take on this traditional dish. The use of Juliénas wine adds an extra layer of flavor with fruity aromas and a beautiful structure. The slow cooking process makes the meat incredibly tender, and the sauce, rich and flavorful, complements the vegetables and bacon beautifully. A dish that is both comforting and refined, perfect for a dinner with friends or a special occasion.

Paul Bocuse, often referred to as the "Pope of French gastronomy," dedicated his life to elevating traditional French cuisine. His work is marked by a passion for quality ingredients, which he knew how to transform with respect and creativity. With his philosophy of "cuisine from the land and in season," he reinvented classics while honoring the foundations of French cooking. His restaurant L'Auberge du Pont de Collonges, near Lyon, where he cultivated excellence for over 50 years, remains a temple of gastronomy. His cuisine embodies the perfect marriage of simplicity and refinement, and this Coq au Vin de Juliénas recipe is a living example of that.