Chicken in Wine Sauce (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
- Fo the chicken
- 2 Roasted Chickens (ready for cooking, about 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 sliced Pancetta
- salt
- freshly ground peppers
Preparation steps
For the marinade, peel and dice the carrots, celery and onions, peel. Mix the vegetables with herbs, spices, wine and oil.
For the chicken, rinse the chicken, pat dry, divide into 8 pieces. Marinate overnight in the refrigerator.
The next day, take the chicken pieces from the marinade, pat dry and sear on all sides in hot clarified butter. Strain the marinade through a sieve and collect the liquid. Remove the meat from the pan and set aside. Saute the marinated vegetables with the tomato paste. Deglaze with port wine and let reduce almost completely. Add the marinade liquid. Return the chicken pieces to the pan. Simmer for 45 minutes over low heat.
Clean the mushrooms and cut into quarters. Peel the onions. Cut the bacon into strips and cook in a dry pan until crispy. Remove from the pan and set aside. Add the mushrooms and onions to the hot pan and saute until golden brown.
Remove the chicken from the cooking liquid using a slotted spoon. Strain the liquid through a sieve into a new pot, return to a boil and simmer until liquid has reduced by half. Season with salt and pepper. Transfer the chicken pieces to a serving plate, drizzle with the sauce and serve garnished with bacon and mushrooms.
