coq au vin
easy
90 mins
90 mins
Ingredients
- 1 large aubergine (about 400 g)
- 7-10 Tbsp Salt
- 150 g Shallots
- 1 Garlic clove
- 1 (approx. 1.2 kg) Chicken
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 1 TEASPOON dried herbs of Provence
- 1/4 l dry red wine (e.g. Burgundy)
- 1 red and yellow pepper
- 1 Courgette
- 7-10 Tbsp colourful pepper
- 7-10 Tbsp fresh herbs
Directions
- 1
Clean, wash and cut the aubergine lengthwise. Cut into slices and sprinkle with salt and leave to stand for ten minutes until the vegetables begin to soak. In the meantime, peel the shallots and garlic.
- 2
Cut the garlic into slices. Wash the chicken, dab dry and divide into eight to ten portion pieces. Heat oil in a frying pan and fry the chicken pieces all around. Season with salt, pepper and dried herbs of Provence and remove.
- 3
Dab aubergine slices dry with kitchen paper and fry in hot frying fat with garlic and shallots while turning. Add the chicken pieces and deglaze with 1/4 litre of water and red wine. Cover and braise for 40 minutes at medium heat.
- 4
In the meantime, clean and wash the peppers and courgettes and cut them into pieces or slices. Halfway through cooking add to the chicken and braise. Season the coq au vin with salt and coloured pepper and garnish with fresh herbs as desired.
- 5
Fresh baguette tastes good with it.
More Delicious Recipes
