coq au vin

Name: coq au vin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 150 g Shallots; 300 g Carrots; 500 g small white mushrooms; 2 Garlic cloves; 1 Bay leaf; 4 Stem(s) Thyme; 1 Branch rosemary; 1 (approx. 1.5 kg) ready-to-cook chicken; 3 TABLESPOONS Oil; 50 g Bacon cubes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 300 ml dry red wine; 300 ml Vegetable broth

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

150 g Shallots
300 g Carrots
500 g small white mushrooms
2 Garlic cloves
1 Bay leaf
4 Stem(s) Thyme
1 Branch rosemary
1 (approx. 1.5 kg) ready-to-cook chicken
3 TABLESPOONS Oil
50 g Bacon cubes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
300 ml dry red wine
300 ml Vegetable broth

Directions

1
Peel the shallots. Peel, wash and cut carrots into thick slices. Clean, clean and halve the mushrooms according to size. Peel and chop garlic. Wash herbs, shake dry. Chop 4 stems of thyme and 1 sprig of rosemary, or pluck leaves from the stems
2
Wash chickens thoroughly inside and out and pat dry. Cut the chicken into 8 parts (2 wings, 2 upper legs, 2 lower legs, 2 breasts). Halve breasts again
3
Heat the oil in a flat frying pan. Leave the bacon in it until crisp. Take out. Fry chicken pieces in portions, turning them over, season with salt and pepper and take them out. Fry the mushrooms and shallots in the frying oil while turning. Add garlic and carrots and fry briefly. Season with salt and pepper. Dust with flour, sauté briefly and deglaze with red wine and stock. Add thyme leaves, chopped rosemary and bay leaf. Add bacon and chicken pieces and bring to the boil
4
Cover the chicken and braise it for about 1 hour, turning the chicken parts from time to time. Arrange the coq au vin, garnish with the remaining herbs. Delicious with baguette