Chicken in Wine (coq Au Vin)
Ingredients
- For the marinade
- 2 carrots
- ¼ Celery root
- 2 yellow onion
- 1 rosemary
- 2 thyme
- 1 bay leaf
- 1 l dry Red wine
- 3 Tbsps olive oil
- For the chicken stew
- 2 Roasted Chickens (ready for cooking, á 1 kg)
- 2 Tbsps clarified butter
- 1 Tbsp Tomato paste
- 200 milliliters Port wine
- 300 grams fresh button Mushroom
- 150 grams Pearl onion
- 100 grams smoked Pancetta (sliced)
- salt
- freshly ground peppers
Preparation steps
For the marinade, peel carrots, celery and onions, dice finely and mix in a bowl with herbs, spices, wine and oil. Rinse chicken, pat dry, cut each into 8 pieces and let marinate overnight in the refrigerator. The next day, remove chicken pieces from marinade and lightly dab. Heat clarified butter in a roasting pan and sear chicken pieces on all sides. Strain marinade through a sieve and collect liquid in a bowl. Remove chicken from the roasting pan and set aside. Add marinated vegetables to the roasting pan, fry and add tomato paste. Deglaze the roasting pan with port wine and let boil down almost completely. Add marinade liquid and chicken pieces and simmer over low heat for about 45 minutes.
Meanwhile, for the chicken stew, trim mushrooms and cut into quarters. Peel onions. Cut pancetta into strips and fry in a dry skillet until crispy. Remove pancetta from the skillet and set aside. Fry mushrooms and onions in the remaining pancetta grease in the skillet until golden brown. Remove cooked chicken meat from the roasting pan, pass roasting liquid through a sieve into a new pot, bring to a boil, let liquids reduce by half, add mushrooms, onions and pancetta and season with salt and pepper. Serve immediately.
