Film hoop Coq au Vin

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean the mushrooms with a brush or a piece of kitchen paper, wash briefly if necessary and dab dry well. Shorten the mushroom stems slightly. Cut the mushrooms into slices of about 2 mm thickness.

2. 2

   Cut off the ends of the carrots. Peel the carrots and cut into 2-3 mm thin slices. If you like, you can cut the slices in half again. Peel onions and garlic. Halve the onions and cut into wide strips.

3. 3

   Finely chop the garlic. Wash the thyme and shake it dry only quickly.

4. 4

   Wash chickens thoroughly inside and out under cold running water. Drain chicken and pat dry well with kitchen paper.

5. 5

   Cut the chicken into about 8 pieces. Don't get scared, we'll show you how it works 1a: First, with a pair of poultry shears, cut off the two legs and wings. The legs are then cut in half again in the joint.

6. 6

   Then place the chicken on its back and cut it from the neck to the bottom parallel to the sternum. There, you have mastered the most difficult part. Now it's going to be chilly again.

7. 7

   Heat the oil in a large casserole or roasting pan. Sauté the chicken parts in it only on the skin side for 4-5 minutes. Turn with the help of meat tongs or two tablespoons. Fry the chicken for another 4 minutes.

8. 8

   Season with salt and pepper.

9. 9

   Take the chicken out of the pot. Briefly sauté the onions and garlic in the cooking fat over medium heat. Add mushrooms and carrots and fry for 4-5 minutes. Deglaze vegetables with wine. Bring to the boil. Add chicken pieces and thyme to the pot.

10. 10

    Cover and braise at low heat for 45-50 minutes.

11. 11

    Wash parsley, shake dry, pluck leaves from the stalks and chop coarsely. Lift the chicken pieces out of the pot one last time. Stir butter into the vegetable red wine mix. Bring to the boil. Season again with salt, pepper and sugar.

12. 12

    Add meat again. Serve sprinkled with parsley. Serve with a rustic baguette, and the coq au vin! is ready.