Coq au Vin
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Per portion
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For 1 portion
- Chicken 1 pc whole 0.5 kg cut upas needed
- Red wine 190 ml dryOr: Burgundyas needed
- Bacon cubes50 g
- Mushrooms brownOr: Mushrooms65 g
- Pearl onionsOr: Shallots50 g
- Carrots1 Stk
- Garlic cloves1 Stk
- Butter15 g
- Flour¾ tbsp
- Tomato paste½ tbsp
- Bay leaves1 Stk
- Thyme4 sprigs
- Parsley1 bunch
- Iodized salt¼ tsp
- Pepper1 tsp
Step by step
- 1
Salt and pepper chicken pieces and dredge in flour.
- 2
Render bacon crispy in a heavy braising pot, remove.
- 3
Brown chicken with butter in the bacon fat all over, remove.
- 4
Brown carrots and pearl onions in the pot.
- 5
Add tomato paste and toast briefly.
- 6
Deglaze with red wine, scraping up browned bits.
- 7
Add garlic, bay, thyme and chicken.
- 8
Cover and braise over low heat for 60 minutes.
- 9
Add mushrooms and bacon and braise another 20 minutes.
- 10
Season with salt and pepper, serve sprinkled with parsley.
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