Coq au vin
Ingredients
- Ingredients
- 1 chicken (1.2 kg)
- peppers
- 100 grams Smoked bacon
- 12 shallots
- 1 carrot
- 2 stalks Celery
- 200 grams small button Mushroom
- 80 grams clarified butter
- 1 Tbsp Pastry flour
- ½ l strong Red wine
- ½ l Chicken broth
- 1 garlic clove
- ½ bunch parsley
- 1 thyme
- 1 bay leaf
Preparation steps
Rinse chicken, pat dry, cut into 8 pieces and season with salt and pepper. Cut bacon into small cubes, peel shallots, trim mushrooms. Peel carrots and cut into slices. Rinse celery, trim and cut into small pieces.
Heat 50 grams (approximately 2 ounces) butter in a roasting pan and fry bacon briefly. Add prepared vegetables and fry for a few minutes. Remove from the roasting pan and set aside. Cover chicken pieces with flour. Fry chicken on all sides in hot oil until golden brown. Deglaze the roasting pan with red wine and chicken stock and bring to a boil. Add vegetables and bacon back into the roasting pan. Tie garlic, parsley, thyme and bay leaf together with kitchen twine and add to the pan. Cover and simmer about 1 hour over low heat. Serve with a baguette if desired.