Coq au Vin Blanc au Four A Bois
The Chef of Ferme Auberge La Poule Grasse guides us step by step through his easy recipe for Coq au Vin Blanc cooked in a wood-fired oven. To make this, he uses a Coq Gris du Vercors, a meat rich in flavorful fat and with generous flesh. He accompanies this rooster with seasonal vegetables, picked from his garden, and mousserons, mushrooms that skillfully replace morels. Of course, you can vary the ingredients depending on what you have available. Enjoy!
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