Coq Au Vin
Ingredients
- Ingredients
- 1 chicken (oven-ready, 1.4 kg or 3 pounds)
- 100 grams smoked Pancetta
- 250 grams Pearl onion
- 150 grams small carrots
- 200 grams green Asparagus
- 2 garlic cloves
- 200 grams small button Mushroom
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 Tbsp Pastry flour
- 2 centiliters Cognac
- 500 milliliters dry Red wine
- 150 milliliters Chicken broth
- 2 Tbsps butter
- 1 tsp peppercorns
- 1 bay leaf
- 3 sprigs thyme
- 1 sprig rosemary
Preparation steps
Rinse chicken, pat dry and cut into 8 pieces. Dice pancetta. Peel onions and carrots. Trim off and discard the bottom third of asparagus. Cut spears into 5 cm (approximately 2 inches) long pieces. Peel and mince garlic. Rinse mushrooms and chop, if needed.
Heat oil in a roasting pan and cook pancetta until crispy. Remove, and drain on paper towels. Brown chicken in drippings on all sides. Season with salt and pepper and remove. Sauté onions and garlic, sprinkle with flour, pour in cognac and wine. Add broth and put the chicken and pancetta back in the pan. Simmer for about 1 hour over medium heat.
Meanwhile, heat butter in a pan and sauté carrot, asparagus and mushrooms. After 45 minutes of cooking time, add vegetables and spices in a spice bag to the meat.
Remove and discard spice bag, season with salt and pepper, to taste and serve immediately.
