Coq Au Vin with Bacon and Garlic
Ingredients
- Ingredients
- 1 or Poularde chicken (about 1.2 kg)
- salt
- freshly ground peppers
- 100 grams Smoked bacon
- 12 small onions
- 200 grams small button Mushroom
- 80 grams clarified butter
- 1 Tbsp Pastry flour
- ½ l strong Red wine
- ½ l Chicken broth
- 1 garlic clove
- ½ bunch parsley
- 1 thyme
- 1 bay leaf
- 50 grams butter
- 1 Baguette
Preparation steps
Rinse and pat dry chicken, cut into 8 pieces and season with salt and pepper. Cut bacon into strips, peel onions and clean mushrooms. Heat 50 grams (approximately 1/7 ounces) of butter in a roasting pan and cook bacon unitl translucent. Add onions and mushrooms and saute for a few minutes. Remove from the roasting pan and set aside. Coat chicken pieces with flour. Cook thighs and legs for a few minutes, then add breasts.
Cook chicken until golden brown on all sides. Deglaze pan with red wine and add chicken stock, bring to a boil. Add mushrooms, bacon and onions. Tie together garlic, parsley, thyme and bay leaf and add to the pan. Simmer, covered, for about 1 hour on low heat. Remove chicken pieces, vegetables and bouquet garni from the roasting pan and strain sauce through a fine sieve into a new pot.
Cut ice cold butter into small flakes and add to the sauce, puree with an immersion blender. Arrange chicken pieces, bacon, onions and mushrooms on a platter, drizzle with sauce and serve with fresh baguette.
