coq au vin

Name: coq au vin
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Chicken (à approx. 1.2 kg); 7-10 Tbsp salt, pepper from the mill; 7-10 Tbsp Flour; 0?$? Garlic cloves; 50 g clarified butter; 4–5 Twigs Thyme; 750 ml strong red wine (e.g. Cabernet Sauvignon or Burgundy); 150 ml strong poultry stock (glass); 150 g strained tomatoes; 0?$? Bay leaves; 250 g cherry tomatoes; 8–10 Mushrooms; 100 g Smoked bacon; 1 TABLESPOON Cornstarch; 75 g cold butter

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Chicken (à approx. 1.2 kg)
7-10 Tbsp salt, pepper from the mill
7-10 Tbsp Flour
0?$? Garlic cloves
50 g clarified butter
4–5 Twigs Thyme
750 ml strong red wine (e.g. Cabernet Sauvignon or Burgundy)
150 ml strong poultry stock (glass)
150 g strained tomatoes
0?$? Bay leaves
250 g cherry tomatoes
8–10 Mushrooms
100 g Smoked bacon
1 TABLESPOON Cornstarch
75 g cold butter

Directions

1
Rinse the chickens cold and dab dry with kitchen paper. Separate the legs with a knife. Cut off and remove the breasts on the right and left along the breast bone. Cut the legs at the joint with a knife.
2
Season chicken pieces with salt and pepper and turn them in flour. Press garlic unpeeled with a knife.
3
Heat 30 g of clarified butter in a wide casserole or roasting pan, fry the chicken pieces in it for 5-6 minutes. Wash thyme twigs, shake dry. Add garlic to the roasting pan and fry as well.
4
Take out the chicken parts and put them aside.
5
Then deglaze the meat in the roasting pan with red wine. Then pour on the stock. Add the strained tomatoes. Preheat the oven to 180 °C (fan oven: 160 °C/gas: see manufacturer). Put chicken pieces into the stock.
6
Add bay leaves to the chicken pieces. Wash the cherry tomatoes and place them with the panicles in the casserole or roasting pan. Bring to the boil, then place the casserole or roaster on the bottom of the oven.
7
Stew the chicken pieces for about 1 hour.
8
Clean the mushrooms, rub dry and cut into quarters. Cut the bacon into strips. Heat 20 g clarified butter, fry the bacon and mushrooms for 3-4 minutes.
9
Remove chicken pieces, thyme and bay leaves. Let the sauce boil down by half in a saucepan open in about 10 minutes, then add salt and pepper. Mix the starch with cold water and thicken the sauce with it.
10
Stir in the butter in pieces. Mix chicken pieces into the sauce and serve the finished coq au vin with mushrooms and bacon strips. Ribbon noodles go well with it.