Coq au vin with red wine mousse

Main dishes

The mousse can be used as a garnish for the Coq au vin or served separately in small dishes or glasses.

Traditionally, the dish is prepared with a cockerel; however, a chicken, turkey or guinea fowl can also be used.



  1. Marinate the cockerel along with the carrot, celery, onion, garlic, laurel leaf, thyme, rosemary and wine for at least 24 hours.
  2. Remove the cockerel, allow to drip, place in a pan with the marinated vegetables and herbs and fry in butter.
  3. Powder with flour, allow to stand, fill with marinade, season with salt and pepper and cook for a further 2 hours.
  4. Fry the bacon and mushrooms for 4 minutes, add the leek and braise for a further 2 minutes.
  5. Serve in deep plates along with the Coq au vin and garnish with parsley.
  6. Season the red wine with Cayenne, sugar, salt and pepper.
  7. Squeeze out the gelatin, dissolve in 4 tablespoons hot red wine and mix into the mass.
  8. Mix the mass over iced water until firm and carefully mix in the cream. Place in the fridge for 2 hours.


  • 1 cockerel, ca. 2 kg, cut into pieces
  • 1 diced carrot
  • 1 stick diced celery
  • 3 diced garlic cloves 1 diced onion
  • 1 laurel leaf
  • 1 twig thyme
  • 1 twig rosemary
  • 1 bottle red Burgundy
  • 50 g butter
  • 1 – 2 tablespoons flour
  • Salt and pepper
  • 4 diced spring onions
  • 200 g diced mushrooms
  • 100 g streaky bacon, cut into strips
  • 2 – 4 tablespoons chopped parsley
  • 1/4 L full-bodied red wine
  • 1/4 L whipped cream
  • 1 pinch Cayenne pepper
  • 1 tablespoon sugar
  • Salt and pepper
  • 5 leaves gelatin, soaked in cold water
This site is registered on as a development site. Switch to a production site key to remove this banner.