Coq au Vin | French Classic in Red Wine

Cut the rooster into serving pieces and season generously with salt. Clean and roughly dice the root vegetables (carrots, celery stalks, celeriac).

Heat the olive oil in a large pot or Dutch oven. Sauté the prepared vegetables and mushrooms until golden brown. Stir in the tomato paste and roast briefly.

Add the diced shallots, bacon, bay leaves, and the remaining spices (allspice and peppercorns, ideally in a spice bag or tea infuser) and the herb bouquet. Deglaze with red wine vinegar and pour in the red wine. Bring to a brief boil, then let cool completely.