Coq au vin (chicken in red wine sauce)

Name: Coq au vin (chicken in red wine sauce)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.5 kg); 500 g Carrots; 500 g Mushrooms; 150 g Shallots; 2 Garlic cloves; 4 Stem(s) Thyme; 2 TABLESPOONS Olive oil; 500 ml dry red wine; 300 ml Chicken bouillon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Sauce thickener

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.5 kg)
500 g Carrots
500 g Mushrooms
150 g Shallots
2 Garlic cloves
4 Stem(s) Thyme
2 TABLESPOONS Olive oil
500 ml dry red wine
300 ml Chicken bouillon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Sauce thickener

Directions

1
Wash the chicken, dab dry and cut into 8 parts (2 wings, 2 upper legs, 2 lower legs, 2 breasts) Peel and wash carrots, quarter them lengthwise and cut into pieces. Clean, clean and halve the mushrooms.
2
Peel and halve the shallots. Peel garlic and cut into pieces. Wash the thyme. Heat oil in a frying pan. Brown chicken parts all around. Take out and put aside. Sauté shallots, mushrooms and carrots in the frying fat.
3
Pour in wine and stock. Add chicken pieces and thyme, except for something to garnish. Season with salt and pepper, cover and braise over medium heat for 45-50 minutes. Remove the meat.
4
Pour sauce through a sieve into a pot, bring to the boil, thicken with sauce thickener and season with salt, pepper and 1 pinch of sugar. Put the vegetables and meat back into the roaster, pour the sauce over them and garnish with thyme.
5
It goes well with baguette bread.