Coq Au Vin
Ingredients
- Ingredients
- 150 grams smoked Pancetta
- 8 shallots
- 2 carrots
- 1 chicken (ready to cook, about 1.2 kg)
- 1 Tbsp vegetable oil
- salt
- peppers
- 1 Tbsp Pastry flour
- 2 centiliters Brandy
- ½ l Red wine
- 125 milliliters Chicken broth
- 1 tsp peppercorns
- ½ tsp Juniper berries
- 5 sprigs thyme
- 1 sprig rosemary
- 1 sprig Sage
Preparation steps
Cut the bacon into strips. Peel the shallot. Peel the carrot and chop coarsely. Rinse the chicken thoroughly and pat dry. Cut the chicken into eight pieces.
Heat the oil in a roasting pan and saute the bacon until golden brown. Remove with a slotted spoon and drain on paper towels. Brown the chicken pieces on all sides in the bacon fat. Season with salt and pepper. Add the shallots and carrots to the pan, saute briefly and sprinkle with flour. Deglaze with the brandy. Add the red wine and the broth and bring to a boil. Reduce the heat, partially cover the pan and simmer for about 1 hour.
Crush the pepper and juniper in a mortar. Add to the pan with the herbs after 30 minutes of simmering.
Season with salt and pepper and serve.
Serve with potatoes if desired.
