Coq au Vin de Bourgogne

Name: Coq au Vin de Bourgogne
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 bunch of greens; 2 Onions; 1 (0,7 l) bottle of dry red wine (e.g. Burgundy); 3-4 Stem(s) Thyme; 2 Bay leaves; 1 TEASPOON Peppercorns; 1 (approx. 1.5 kg) organic chicken ready to cook; 2 Carrots; 250 g small mushrooms; 5–6 Shallots; 2 Garlic cloves; 2 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 3 heaped Tbsp Flour; 1 large freezer bag

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 bunch of greens
2 Onions
1 (0,7 l) bottle of dry red wine (e.g. Burgundy)
3-4 Stem(s) Thyme
2 Bay leaves
1 TEASPOON Peppercorns
1 (approx. 1.5 kg) organic chicken ready to cook
2 Carrots
250 g small mushrooms
5–6 Shallots
2 Garlic cloves
2 TABLESPOONS Oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
3 heaped Tbsp Flour
1 large freezer bag

Directions

1
For the marinade, clean, wash and chop the soup vegetables. Peel and halve the onions. Wash the thyme. Mix with wine, onions, soup greens, bay leaf and peppercorns.
2
Wash the chicken and pat dry. Separate legs and wings from the fuselage. Cut off chicken breasts on the bone along the sternum and cut in half crosswise.
3
Put the freezer bag in a bowl and put chicken pieces in it. Add the marinade and close the bag well. Keep in a cool place for at least 1 day. Turn from time to time.
4
Peel, wash and chop the carrots. Clean the mushrooms, wash and halve them if necessary. Peel shallots and garlic, dice both. Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).
5
Remove the chicken and pat dry. Keep the marinade and sieve. Heat the oil in a frying pan. Brown the chicken parts all around. Add shallots, mushrooms and carrots and fry briefly.
6
Season everything with salt and pepper. Dust with flour and sauté briefly while turning. Add marinade, bring to the boil. Cover and braise in the oven for 1-1 1/4 hours. Season to taste with salt, pepper and sugar.