Coq au vin
Ingredients
- Ingredients
- 1 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 (for flambé)
- ½ l strong Red wine
- ½ l Chicken broth
- 4 garlic cloves
- ½ bunch parsley
- 1 thyme
- 1 bay leaf
- 1 Baguette
- 50 grams cold butter
Preparation steps
Rinse chicken, pat dry, cut into 8 pieces and season with salt and pepper. Cut bacon into small cubes, peel shallots and trim mushrooms. Heat clarified butter in a roasting pan and fry bacon until crispy. Add shallots and mushrooms and fry for a few minutes. Remove bacon, shallots and mushrooms from the roasting pan and set aside.
Add chicken pieces to the roasting pan and fry on all sides until golden brown fry. Flambé with cognac. Add red wine and chicken stock to the roasting pan and bring to a boil. Add mushrooms, bacon and shallots. Tie parsley, thyme and bay leaf together with kitchen twine. Cover and simmer over low heat for about 1 hour.
Remove chicken, vegetables and herb bouquet from the roasting pan. Pour roasting juices through a sieve into a pot. Simmer to reduce liquid slightly and season with salt and pepper. Add cold butter in small flakes to the pot and mix with a whisk. Put everything back in the roasting pan or in a preheated bowl and serve. Serve with baguette.