coq au vin

Name: coq au vin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 poulade ready to cook (approx. 1.5 kg); 500 g Carrots; 500 g Mushrooms; 250 g red onions; 2 Garlic cloves; 4 Stem(s) Thyme; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 ml dry red wine; 300 ml Chicken broth; 75 g Butter; 4 Stem(s) Parsley; 1 Baguette-Brot

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 poulade ready to cook (approx. 1.5 kg)
500 g Carrots
500 g Mushrooms
250 g red onions
2 Garlic cloves
4 Stem(s) Thyme
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 ml dry red wine
300 ml Chicken broth
75 g Butter
4 Stem(s) Parsley
1 Baguette-Brot

Directions

1
Wash the chicken, dab dry and cut into 8 pieces (2 wings, 2 upper legs, 2 lower legs, 2 breast pieces) Peel and wash carrots, quarter them lengthwise and cut into pieces. Clean, clean and halve the mushrooms.
2
Onions peel, halve and in columns cut. Peel garlic and cut into pieces. Wash thyme and shake dry.
3
Heat oil in a large pot, fry chicken parts in it while turning, season with salt and pepper. Take out and put aside. Fry onions, mushrooms, garlic and carrots in the hot frying oil.
4
Pour in wine and stock. Add the chicken pieces and thyme, season again with salt and pepper, cover and braise over medium heat for 45-50 minutes.
5
Take out the meat. Add butter to the vegetables and simmer again briefly. Put the meat back into the pot. Wash parsley, shake dry, pluck leaves from the stems and chop coarsely.
6
Add baguette bread.