coq au vin
easy
105 mins
105 mins
Ingredients
- 1 ready-to-cook chicken (approx. 1.3 kg)
- 100 g Breakfast bacon in slices
- 300 g Carrots
- 400 g Potatoes
- 2 Leek sticks (leek)
- 150 g Shallots
- 1 Garlic clove
- 2 TABLESPOONS Oil
- 500 ml dry red wine
- 250 ml Chicken bouillon (instant)
- 1 collar Thyme
- 2 Bay leaves
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 4 TABLESPOONS dark sauce thickener
- 7-10 Tbsp laurel branch
Directions
- 1
Wash the chicken, dab dry and cut into 4 equal parts. Cut bacon into strips. Clean, wash and peel carrots and potatoes. Clean and wash the leek. Cut leek into wide rings, carrots into thick slices.
- 2
Cut the potatoes into quarters or halves depending on size. Peel shallots and garlic, halve shallots, cut garlic into slices. Heat oil in a frying pan. Drain the bacon, take it out and let it drain on kitchen paper.
- 3
Fry the chicken pieces in portions in the bacon fat. Take out and put aside. Sauté shallots and garlic in the frying fat until translucent. Add carrots, leek and potatoes and fry briefly. Pour on red wine and bouillon and add the chicken pieces.
- 4
Wash the thyme, dab dry and remove from the stems. Add together with the bay leaves. Season with salt and pepper, cover and allow to braise at medium heat for about 45 minutes. Thicken sauce with sauce thickener, season with salt and pepper.
- 5
Sprinkle with bacon strips and garnish with a bay leaf branch.
Nutrition Facts
770 kcal
29 g
38 g
57 g
More Delicious Recipes
