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Chicken and wine casserole

Name: Chicken and wine casserole
Total time: 1 h 15 min
Yield: 4
Cuisine: European, French
Ingredients: 1 chicken (1.2 kg, ready to cook, split into 8 pieces, skin removed); 2 cups small shallots; 2.5 Tbsps clarified butter; 2 garlic cloves (finely chopped); 2 carrots (halved lengthways and sliced); 1 Leek (white and light green part cut into 2 cm long pieces); 3 cups Mushrooms; 1.333 cups dry white wine; 0.875 cup chicken stock; 2 bay leaves; 2 allspice; 4 sprigs thyme; 1 sprig rosemary; 2 Tbsps parsley (to garnish, chopped)

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Difficulty:

easy

Preparation:

30 min.

Preparation

ready in 1 hr 15 mins

Ingredients

for

servings

Ingredients: 1 chicken (1.2 kg, ready to cook, split into 8 pieces, skin removed); 2 cups small shallots; 2 ½ Tbsps clarified butter; 2 garlic cloves (finely chopped); 2 carrots (halved lengthways and sliced); 1 Leek (white and light green part cut into 2 cm long pieces); 3 cups Mushrooms; 1.333 cups dry white wine; ⅞ cup chicken stock; 2 bay leaves; 2 allspice; 4 sprigs thyme; 1 sprig rosemary; 2 Tbsps parsley (to garnish, chopped)

How healthy are the main ingredients?

shallot Mushroom parsley thyme rosemary chicken

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Preparation steps

Season the chicken with salt and ground black pepper.

Heat the clarified butter in a roasting tin and fry the chicken. Remove and set aside.

Fry the vegetables in the meat juices. Deglaze with the wine, add the stock, season with salt and ground black pepper and return the chicken to the pot along with the herbs and spices. Cover and braise on a medium heat for 30-35 min.

Arrange the coq au vin on preheated plates and serve garnished with parsley. Serve with fresh baguette.

Chicken and wine casserole

Ingredients

Preparation steps

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