coq au vin
easy
120 mins
120 mins
Ingredients
- 200 g Shallots or small onions
- 4 (approx. 500 g) large carrots
- 1 (approx. 500 g) Celeriac
- 375 g Mushrooms
- 4 (approx. 500 g) small chicken fillets
- 1 TABLESPOON Oil
- 7-10 Tbsp salt, pepper
- 1-2 TEASPOONS creeping thyme
- 1 Garlic clove
- 1-2 Bay leaves
- 1/8 l Vegetable broth
- 1/8 l dry white wine
- 150 g Baguette bread
- 1 TABLESPOON Crème légère and thyme for garnishing
Directions
- 1
Soak the Römertopf with the lid (approx. 3.5 litres capacity) in cold water for 10-15 minutes, then remove. Boil up shallots in water and simmer for 1-2 minutes. Drain shallots, quench and remove from the skin.
- 2
Peel or clean, wash and cut carrots and celery into pieces. Clean mushrooms, wash if necessary and cut in half depending on size. Wash chicken fillets and pat dry. Mix oil, a little salt, pepper and thyme.
- 3
Spread the fillets with it. Peel the garlic and press it through a garlic press. Mix vegetables, garlic, bay leaf, some salt, pepper and thyme. Put them into the watered Roman pot and place the chicken fillets on top.
- 4
Pour on the stock and wine and place covered on the grid in the cold oven. Turn on the oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) and cook for 1 1/4 - 1 1/2 hours. Garnish the coq au vin with a dash of crème légère and thyme.
- 5
Baguette tastes good with it.
Nutrition Facts
400 kcal
30 g
11 g
36 g
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