Coq au vin with rose wine

Name: Coq au vin with rose wine
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.3 kg); 500 g Carrots; 500 g Mushrooms; 150 g Shallots; 4 Branches of rosemary; 2 TABLESPOONS Olive oil; 500 ml dry rosé wine; 250 ml Chicken bouillon (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sauce thickener; 50 g Whipped cream

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.3 kg)
500 g Carrots
500 g Mushrooms
150 g Shallots
4 Branches of rosemary
2 TABLESPOONS Olive oil
500 ml dry rosé wine
250 ml Chicken bouillon (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sauce thickener
50 g Whipped cream

Directions

1
Wash the chicken, dab dry and cut into 8 parts (2 wings, 2 upper legs, 2 lower legs, 2 breasts) Peel, wash and slice the carrots. Clean and trim the mushrooms and halve them according to size.
2
Peel and halve the shallots. Wash the rosemary and shake dry. Heat the 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 rosemary. Season with salt and pepper, cover and let it stew for about 45 minutes at medium heat. Remove the meat. Pour sauce through a sieve into a pot.
4
Bind the sauce with sauce thickener, season with salt and pepper and refine with cream. Put the vegetables and meat back into the roaster and pour the sauce over them. Baguette bread tastes good with it.