Chicken in Wine Sauce (coq Au Vin)
Ingredients
- Ingredients
- 1 Roasted Chicken or chicken (about 1.4 kg)
- salt
- freshly ground peppers
- 120 grams Smoked bacon
- 12 shallots
- 200 grams small button Mushroom
- 3 Tbsps clarified butter
- 40 milliliters Cognac (for the flambé)
- ½ l strong Red wine
- ½ l Chicken broth
- 4 garlic cloves
- ½ bunch parsley
- 1 thyme
- 1 bay leaf
- 50 grams cold butter
- 2 Tbsps parsley (chopped)
Preparation steps
Rinse chicken, pat dry, cut into 8 pieces and season with salt and pepper. Cut bacon into small cubes. Peel garlic cloves and chop. Peel shallots and trim mushrooms. Heat clarified butter in a roasting pan and fry bacon. Add shallots and mushrooms and fry a few minutes. Remove all from the roasting pan and set aside.
Saute garlic briefly in preheated clarified butter and then add chicken. Fry chicken on all sides until golden brown and then flambé with cognac. Add red wine and chicken stock and bring to a boil, add mushrooms, bacon, garlic and shallots. Tie parsley, thyme and bay leaf together with kitchen twine and add to the roasting pan. Cover the roasting pan and simmer for about 1 hour over low heat.
Remove chicken, vegetables and herb bouquet from the roasting pan and pour roasting juices through a sieve back into the roasting pan, simmer the juices until reduced. Beat the sauce, add cold butter in small flakes and whisk into the sauce. Return everything back into the roasting pan and serve garnished with parsley.
