Coq au Saint-Emilion

Ingredients for 4 people:

- 1 rooster of around 1 kg
- 2 carrots
- 2 shallots
- 3 garlic cloves
- 1 tablespoon flour
- 1/2 of lemon
- 50 g of butter
- 75 g of fresh cream
- 1 egg yolk
- 1 bouquet garni
- 3 tablespoons of oil
- 1 large glass of kirsch liqueur
- 1/2 bottle of St. Emilion
- 10 cl of stock
- salt, pepper and nutmeg

Preparation :

- Cut the bird into pieces.
- In a frying pan with oil and butter, brown the rooster pieces on each side. Keep out of the heat. Add carrots, chopped onions and crushed garlic to the pan. Let it brown and put the pieces of rooster back in.
- Sprinkle with flour mixture and brown. Moisten with kirsch and flambé. Finally pour the St. Emilion, herbs, broth, nutmeg and season.
Bring to the boil, then cook for 40 min covered and over low heat.
- Then keep the pieces and put them through the strainer pressing well. Add the cream, egg yolk and lemon juice.
- In the sauce, put the pieces of poultry back in and make a bain-marie to keep warm until the last minute.
- Serve with fresh pasta or homemade mashed potatoes.