Coq au vin
Ingredients
- Ingredients
- 1 chicken (About 1.4 kg, divided into serving portions)
- 2 Tbsps Pastry flour
- 200 grams shallots
- 2 carrots
- 4 garlic cloves (peeled)
- 2 Tbsps butter
- 0.3 l Red wine
- ⅕ l Chicken broth
- 2 Tbsps Cognac
- 1 small Herb bouquet (Celery, rosemary, parsley)
- salt
- freshly ground peppers
Preparation steps
Step 1
Cut chicken into serving parts: wings, legs with thighs, breasts.
Step 2
Season chicken pieces with salt and pepper.
Step 3
Peel shallots and garlic.
Peel carrots and cut lengthwise into 1 cm (approximately 1/2 inch) thick slices and then into 4 cm sticks (approximately 1 1/2 inch).
Step 4
Coat chicken with flour. Heat 2 tablespoons of butter in a pan and brown chicken on all sides. Remove from the pan.
Step 5
Saute carrots and shallots until golden brown in the same pan.
Step 6
Return chicken to the pan.
Step 7
Deglaze pan with red wine and simmer down slightly. Add bouquet garni.
Step 8
Add chicken stock and simmer, coveed, for about 60 minutes. Baste chicken with cooking juices often. Season with salt and pepper to taste. Arrange on plates and serve.