Coq au cider

Name: Coq au cider
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 4 Chicken legs; with skin and bone (approx. 250 g each); 2 Chicken breasts; with skin and bone (approx. 400 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Onions; 2 Garlic cloves; 450 g Mushrooms; 400 g Carrots; 5 Stem(s) Thyme; 1 Bay leaf; 500 ml dry cider; 7-10 Tbsp Sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

4 Chicken legs; with skin and bone (approx. 250 g each)
2 Chicken breasts; with skin and bone (approx. 400 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Onions
2 Garlic cloves
450 g Mushrooms
400 g Carrots
5 Stem(s) Thyme
1 Bay leaf
500 ml dry cider
7-10 Tbsp Sugar

Directions

1
Halve chicken parts, wash, dab dry and rub with salt and pepper. Place on a fat pan or in a roaster. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes until golden brown. In the meantime peel and roughly dice onions and garlic. Clean and clean the mushrooms. Peel carrots and cut into thick slices. Wash thyme, dab dry and pluck leaves from the stalks.
2
Mix vegetables, bay leaf and thyme, season with salt and pepper and spread around the meat. Turn down the oven temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) and cook for another 15-20 minutes. Deglaze with cider and braise for another 45 minutes. Remove and season to taste with sugar. Arrange on a plate and serve immediately. Delicious with baguette
3
With 6 people: