Coq au vin in a Roman pot

Name: Coq au vin in a Roman pot
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 200 g Shallots; 4 (approx. 500 g) large carrots; 1 (approx. 400 g) small celery root; 350 g pink mushrooms; 1 untreated lemon; 1 (approx. 1 kg) chicken in pieces; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Garlic cloves; 2 Bay leaves; 1/8 l Vegetable broth (instant); 1/8 l dry white wine

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

200 g Shallots
4 (approx. 500 g) large carrots
1 (approx. 400 g) small celery root
350 g pink mushrooms
1 untreated lemon
1 (approx. 1 kg) chicken in pieces
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Garlic cloves
2 Bay leaves
1/8 l Vegetable broth (instant)
1/8 l dry white wine

Directions

1
Water the Römertopf with the lid (approx. 3.5 litres capacity) for 10-15 minutes in cold water, take it out. Peel shallots and possibly halve them. Peel and wash carrots and celery. Chop the celery roughly. Cut the carrots in half lengthwise and cut them diagonally into pieces.
2
Clean and clean the mushrooms and halve them according to size. Wash, dry and halve lemon. Wash chicken, dab dry and cut into 8 pieces. Mix oil with salt and pepper. Spread chicken parts with it. Peel garlic and press it through a garlic press. Mix vegetables, garlic, some salt and laurel. Put everything into the watered Roman pot and put the chicken parts on top. Pour the broth and wine and put it covered on the grid in the cold oven.
3
Peel garlic and press it through a garlic press. Mix vegetables, garlic, some salt and laurel. Put everything into the watered Roman pot and put the chicken parts on top. Pour the broth and wine and put it covered on the grid in the cold oven. Turn on the oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Cook for 1 1/4-1 1/2 hours