Coq Au Vin with Carrots and Potatoes
Ingredients
- Ingredients
- 1 chicken (about 1.4 kg)
- 2 Tbsps Pastry flour
- 150 grams shallots
- 40 grams sliced Bacon
- 40 grams butter
- ½ l Red wine
- 2 Tbsps Cognac
- 2 garlic cloves
- 1 Culinary herbs
- Nutmeg (freshly grated)
- 2 generous pinches cayenne pepper
- 600 grams potatoes
- 150 grams small button Mushroom
- 200 grams Baby carrot
- 25 grams butter
- salt
- freshly ground peppers
Preparation steps
Rinse chicken, pat dry and cut into about 8 pieces. Lightly flour each chicken piece and season with salt and pepper.
Peel shallots. Chop bacon. Heat butter in a casserole dish, fry shallots and bacon, remove and set aside. Fry chicken pieces in a casserole dish on all sides, add bacon and shallots again. Mix in wine and cognac.
Peel garlic cloves and cut in half. Add garlic, herbs, nutmeg and cayenne pepper to chicken. Cover and simmer over low heat for about 45 minutes.
In the meantime, rinse potatoes, peel and cook in a large pot of boiling salted water for about 25 minutes until knife-tender. Brush mushrooms with a kitchen cloth and rinse baby carrots. Heat butter in a saucepan and fry mushrooms and carrots over low heat for about 6 minutes. Add the mushrooms and carrots to chicken, season to taste and serve with potatoes.
