Chicken in Wine Sauce in the French Style (Coq Au Vin)
Ingredients
- Ingredients
- 1 Poularde or chicken (1,2 kg)
- salt
- freshly ground peppers
- 120 grams Smoked bacon
- 12 shallots
- 200 grams small button Mushroom
- 3 Tbsps clarified butter
- 40 milliliters Cognac (flambé)
- 2 Celery
- 1 Red Bell pepper
- 1 yellow Bell pepper
- ½ l vigorous white wine
- ½ l Chicken broth
- 4 garlic cloves
- ½ bunch parsley
- 1 thyme
- 1 bay leaf
- 1 Baguette
- 50 grams cold butter
Preparation steps
Wash the chicken, pat dry, and cut into 8 pieces. Season with salt and pepper. Cut the bacon into small cubes, peel the shallots, and clean the mushrooms. Rinse the celery and cut into large pieces. Rinse the peppers, cut in half, remove seeds, and chop coarsely.
In a roasting pan, heat the clarified butter and cook the bacon. Add the shallots and mushrooms and cook for a few minutes. Remove from the roasting pan and set aside. Sauté the chicken (adding the breasts last) on all sides in the hot fat until golden brown. Flambé with the cognac. Add the white wine and chicken stock and bring to a low boil. Add the mushrooms, bacon, celery, peppers, and shallots to the liquid. Tie the parsley, thyme, and bay together to form a bouquet garni and add to pan. Cover and simmer about 1 hour over low heat. Remove the chicken, vegetables, and bouquet garni from the roasting pan and pour the liquid through a sieve, leaving a little in the pan to reduce. Remove pan from the heat, whisk in small flakes of the cold butter, and season. Put everything but the bouquet garni back into the roasting pan or a warm bowl and serve.
