Chicken a la Coq au vin (chicken in white wine)

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel the carrots and cut into thick slices. Clean and trim the mushrooms and, depending on their size, possibly halve them. Peel and halve shallots. Clean, wash and cut spring onions into pieces. Peel garlic and cut into slices. Wash the herbs, shake dry and bind into a bouquet (bouquet garni). Cut the bacon into cubes. Wash the poulard thoroughly inside and out, dab dry and cut into 8 pieces (2 wings, 2 upper legs, 2 lower legs, 2 breasts)

2. 2

   Heat the oil in a frying pan and fry the poulard pieces all around. Season with salt and pepper and remove

3. 3

   Fry the mushrooms, bacon and spring onions in a frying pan while turning. Add shallots, garlic and carrots and fry briefly. Dust with flour, sauté briefly and deglaze with white wine and stock

4. 4

   Add the poulard pieces and herbs to the vegetables and braise covered in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 45 minutes

5. 5

   In the meantime, peel, wash and halve the potatoes and cook them in boiling salted water for about 20 minutes. Arrange vegetables, poulard pieces and potatoes on plates

Nutrition Facts

KCAL
940 kcal

CARBS
41 g

FATS
49 g

PROTEINS
71 g