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 soft. Add shallots and mushrooms and fry for a few minutes. Remove from the roasting pan and set aside.
Fry chicken on all sides in the roasting pan until golden brown and then flambé with cognac. Add red wine and chicken stock and bring to a boil. Add mushrooms, bacon and shallots into the roasting pan. Tie parsley, thyme and bay leaf together with kitchen twine and add to the roasting pan. Cover and simmer for about 1 hour over low heat.
Remove chicken, vegetables and herb bouquet from the roasting pan and pour roasting juices through a sieve into a pot, simmer and let liquids reduce a little. Remove from the heat, add cold butter in small pieces, stir into the sauce with a whisk and season to taste. Put everything back in the roasting pan or in a preheated bowl and serve.
