Coq Au Vin
Ingredients
- Ingredients
- 1 chicken (1.2 kg)
- salt
- freshly ground peppers
- 8 white Beets
- 120 grams Smoked bacon
- 12 shallots
- 200 grams Mushrooms (for example, braun caps)
- 3 Tbsps clarified butter
- 40 milliliters Cognac (to flambé)
- ½ l strong white wine
- ½ l Chicken broth
- 4 sprigs thyme
- 40 grams cold butter
- lemon juice
- For the garnish
- Lemon peel
- plucked thyme
Preparation steps
Rinse chicken, pat dry, cut into 8 pieces and rub with salt and pepper. Rinse beets, dice bacon, peel shallots and rinse and slice mushrooms.
Heat clarified butter in roasting pan and sauté bacon. Add shallots and mushrooms and fry for a few minutes. Remove vegetables and bacon from roasting pan and set aside.
Fry chicken pieces on all sides until golden brown and flambé with cognac. Pour in white wine and chicken stock and bring to boil. Add shallots, thyme and beets and simmer covered over low heat for about 1 hour.
After cooking, remove chicken, vegetables and thyme from roasting pan, drain juices through sieve and bring to boil (degreasing as needed.) Remove sauce from heat and whisk in small flakes of cold butter.
Return all ingredients to roasting pan, heat, season with salt, pepper and lemon juice and serve sprinkled with lemon zest and thyme.
