Coqau Vin in boatsman style

Name: Coqau Vin in boatsman style
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Carrots; 500 g Mushrooms; 250 g Onions; 2 Garlic clove; 4 Stem/s Thyme; 1 ready-to-cook organic farmer chicken (approx. 1.5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 0.5 litres dry red wine; 1 TEASPOON Vegetable broth (instant); 4 Stem/s Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

Teamwork on deck slicing carrots, onions and mushrooms. Fry the chicken parts and deglaze the vegetables with good red wine so that one person alone can

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Carrots
500 g Mushrooms
250 g Onions
2 Garlic clove
4 Stem/s Thyme
1 ready-to-cook organic farmer chicken (approx. 1.5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
0.5 litres dry red wine
1 TEASPOON Vegetable broth (instant)
4 Stem/s Parsley

Directions

1
Peel and wash the carrots, quarter them lengthwise and cut into pieces. Clean the mushrooms, possibly wash and halve them. Peel onions and cut into slices. Peel garlic, chop coarsely. Wash thyme and shake dry.
2
Cut the chicken into 10 pieces (2 wings, upper and lower legs and 4 breast pieces each), wash and pat dry. Season with salt and pepper. Heat the oil in a large frying pan. Fry the chicken parts in it while turning and take them out. Fry the onions, mushrooms, garlic and carrots in the frying fat. Add wine and 300 ml water, bring to the boil. Stir in stock. Add chicken pieces and thyme. Season with salt and pepper and braise covered over medium heat for 45-50 minutes.
3
Wash parsley and shake dry, pluck off the leaves, chop them coarsely and sprinkle over them. Baguette tastes good with it.