Coq au vin with Provencal tomatoes

Name: Coq au vin with Provencal tomatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 150 g Shallots; 300 g Carrots; 500 g small, white mushrooms; 4 Garlic cloves; 5 Stem(s) Thyme; 2 Branches of rosemary; 1 (approx. 1.5 kg) ready-to-cook chicken; 4 TABLESPOONS Oil; 50 g smoked streaky bacon in cubes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 300 ml dry red wine; 300 ml Vegetable broth; 1 Bay leaf; 4 large beef tomatoes; 1 collar Parsley; 2 TABLESPOONS Olive oil; 100 g Baguette bread

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

150 g Shallots
300 g Carrots
500 g small, white mushrooms
4 Garlic cloves
5 Stem(s) Thyme
2 Branches of rosemary
1 (approx. 1.5 kg) ready-to-cook chicken
4 TABLESPOONS Oil
50 g smoked streaky bacon in cubes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
300 ml dry red wine
300 ml Vegetable broth
1 Bay leaf
4 large beef tomatoes
1 collar Parsley
2 TABLESPOONS Olive oil
100 g Baguette bread

Directions

1
Peel the shallots. Peel carrots and cut into thick slices. Clean and clean the mushrooms and, depending on the size, possibly halve them. Peel and chop garlic. Wash herbs, shake dry.
2
From the herbs, except for something to garnish, pluck off leaves or needles. Chop rosemary needles.
3
Wash chickens thoroughly inside and out and pat dry. Cut the chicken into 8 parts (2 wings, 2 upper legs, 2 lower legs, 2 breasts). Halve the breasts again.
4
Heat 2 tablespoons of oil in a flat roasting pan. Leave the bacon in it until crisp. Take out. Fry chicken pieces in portions, turning them over, season with salt and pepper and take them out. Fry the mushrooms and shallots in the frying oil while turning.
5
Add half of the garlic and carrots, fry briefly. Season with salt and pepper. Dust with flour, sweat briefly, deglaze with red wine and stock. Add thyme leaves, chopped rosemary and bay leaf.
6
Add bacon and chicken pieces and bring to the boil.
7
Cover the chicken and braise it for about 1 hour, turning the chicken parts from time to time. Clean and wash the tomatoes, cut them in half horizontally and scrape out the seeds with a spoon. Wash parsley, shake dry, pluck leaves from stems and chop.
8
Mix parsley and the remaining garlic. Place the tomatoes in an ovenproof dish with the cut surface facing upwards. Spread the parsley mixture over the tomatoes and drizzle with olive oil.
9
Cut bread into cubes. Heat 2 tablespoons of oil in a pan and fry the bread in it until golden brown. Remove and season with salt. Bake tomatoes in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see
10
manufacturer) Bake for 10-15 minutes. Arrange the coq au vin and tomatoes on plates and sprinkle croutons on top.