Coq au vin

Preparing the marinade:

1. 1Cut the rooster into 8 to 10 even pieces.
2. 2Place the pieces in a large earthenware or glass container.
3. 3Add the red wine, bouquet garni, cloves, and juniper berries.
4. 4Mix gently, cover, and marinate for 12 hours in the refrigerator to fully flavor the meat.

Preparing the coq au vin:

1. 5Carefully drain the pieces of rooster and set the marinade aside.
2. 6Pat the meat dry with paper towels.
3. 7Cut the smoked pork belly into thin, even lardons.
4. 8Melt a knob of butter in a large pot.
5. 9Add the lardons and sauté over medium heat until nicely browned.
6. 10Remove the lardons with a slotted spoon and set aside.
7. 11In the same pot, add a little butter and oil.
8. 12Brown the pieces of rooster, skin side first, until nicely golden on all sides.
9. 13Remove the pieces and set aside.
10. 14Finely chop the onions and mince the garlic.
11. 15Sauté in the pot for a few minutes, until lightly browned.
12. 16Put the pieces of rooster back in, pour in the Cognac, heat, then flambé to develop the flavors.
13. 17Pour the marinade over the rooster.
14. 18Add the bouquet garni and top up with the veal stock to cover.
15. 19Cover and simmer over very low heat for 1 hour 45 minutes, without boiling.
16. 20Preheat the oven to 180°C.
17. 21Transfer the pieces of rooster to an oven-safe dish.
18. 22Ladle some sauce over them to prevent drying out.
19. 23Bake at 180°C for 40 to 45 minutes to finish cooking the rooster.

Preparing the sauce and garnishes:

1. 24Cut the carrots into thick, even rounds.
2. 25Add the carrots and pearl onions to the cooking sauce.
3. 26Season with salt and pepper to taste.
4. 27Reduce the cooking sauce over medium-high heat for 35 to 40 minutes.
5. 28Clean the mushrooms and cut them if needed.
6. 29In a pan, melt a knob of butter, then sauté the mushrooms for 3 to 4 minutes over medium heat.
7. 30Add the mushrooms and reserved lardons to the sauce about 15 minutes before the reduction is finished.
8. 31Remove the bouquet garni and adjust the seasoning if needed.

To serve:

1. 32Arrange the pieces of rooster on a large serving platter.
2. 33Generously coat with sauce and garnish.
3. 34Serve hot, with steamed potatoes, fresh tagliatelle, or homemade mashed potatoes.