Coq au vin (braised chicken in red wine)

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash the poulard thoroughly inside and out and dab dry. Cut the poulard open at the back with poultry shears and press flat. Season with salt and pepper and place in a fat pan with the breast side up.

2. 2

   Sprinkle with 3-4 tablespoons of oil and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-60 minutes. In the meantime, bring the shallots to the boil in a pot covered with water. Peel the shallots.

3. 3

   Clean, wash and cut the carrots into thick slices. Clean the mushrooms and halve them according to size. Peel garlic and press it through a garlic press. Wash the herbs, shake them dry and tie them into a bouquet (bouquet garni).

4. 4

   Cut the bacon into cubes. Heat 2 tablespoons of oil in a large frying pan, leave the bacon in it until crisp. Take out. Fry the mushrooms and shallots in the frying oil while turning. Add garlic and carrots and fry briefly.

5. 5

   Season with salt and pepper. Dust with flour, sweat briefly and deglaze with red wine and stock. Add bacon and bouquet garni and simmer for about 5 minutes. Add the vegetables with the stock to the poulade and braise at the same temperature for another approx. 1 hour.

6. 6

   In the meantime, saturate with the stew stock. Serve the coq au vin. Baguette tastes good with it.

Nutrition Facts

KCAL
900 kcal

CARBS
9 g

FATS
57 g

PROTEINS
73 g