Coq Au Vin
Ingredients
- Ingredients
- 1 Poularde or chicken (about 1.4 kg)
- 100 grams Smoked bacon
- 5 shallots
- 200 grams small button Mushroom
- 2 Tbsps clarified butter
- 1 Tbsp Pastry flour
- ½ l white wine
- ½ l Chicken broth
- 1 garlic clove (peeled)
- 2 thyme
- 1 bay leaf
- 100 milliliters Whipped cream
- salt
- freshly ground pepper
Preparation steps
Wash Poularde, pat dry and cut into 8 pieces. Season with salt and pepper.
Cut the bacon into small cubes.
Peel and dice shallots.
Rinse, trim and slice mushrooms.
Heat 2 tablespoons clarified butter in a roasting pan. Add bacon and cook until translucent. Add shallots and mushrooms and fry a few minutes. Remove ingredients from pan and set aside. Coat chicken pieces with flour. First, fry the legs, thighs, and wings until golden-brown on all sides. Then fry breasts until golden-brown. Add white wine and chicken stock. Bring to a boil. Add reserved mushrooms, bacon and shallots and garlic. Tie thyme and bay leaf together and add to pan. Cover and simmer over low heat about 1 hour. Remove herb bundle and add cream. Season with salt and pepper just before serving.
