The traditional receipe of the coq au vin prepared with a wine of Cahors. A dish of choice for the marinated meat amateurs. One traditionally serves the coq au vin with small pieces of butter fried bread.

Ingrédients : Cock with bone 360 G, carrot 140 G, sauce cooked with the wine of Cahors 30%, onion, flour, garlic, sugar, salt, pepper, thyme, laurel