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Ingredients
Coq Au Vin
- Ingredients
- 1 1.2 kg, (approximately 2 pounds 10 ounces) chicken (1.2 kg, ready to cook)
- salt
- freshly ground peppers
- 300 grams (approximately 10 1/2 ounces) small shallots
- 2 garlic cloves
- 2 carrots
- 1 stalk Leeks
- 250 grams (approximately 9 ounces) button Mushroom
- 30 grams (approximately 2 tablespoons) clarified butter
- 300 milliliters approximately 10 1/2 ounces) dry white wine
- 200 milliliters approximately 7 ounces) Chicken broth
- 2 bay leaves
- 2 allspice
- 4 thyme
- 1 rosemary
- ½ bunch parsley (approx 15 g)
Rinse the chicken, pat dry, divide into 8 pieces, remove the skin and season the chicken pieces with salt and pepper. Peel the shallots, garlic and carrots. Finely chop the garlic and cut the carrots into large pieces. Rinse the leeks, shake dry, clean and cut the white and light green parts in 2 cm (approximately 3/4-inch) long pieces. Clean the mushrooms. Heat the clarified butter in a Dutch oven and brown the chicken all over. Remove with a slotted spoon and set aside.
Add the vegetables to the pan and saute briefly. Add the wine and broth, season with salt and pepper and return the chicken to the pan along with the herbs and spices. Bring to a boil, reduce to a simmer cover and cook over medium heat until the chicken is cooked through, 30-35 minutes. Rinse the parsley, shake dry, pluck off the leaves and chop coarsely. Sprinkle with parsley and serve with a fresh baguette.