Coq au vin (chicken in red wine sauce)

Name: coq au vin (chicken in red wine sauce)
Cook time: 30 min
Total time: 90 min
Yield: 4
Cuisine: French
Ingredients: 1 broiler chicken approx. 1.5 kg; 100 g breakfast bacon; 4 carrots; 10 shallot; 1 Red onion; 250 g Chestnut mushroom; 2 toe garlic; 2 el peanut oil; 20 g butter; 2 el wheat flour; 400 ml red full wine; 380 ml poultry feast pot; 1 dried laurel leaves; 1 twig fresh thyme; 2 mespoint granulated sugar; 4 twig parsley

Coq au vin with chicken, bacon, carrot, onion, mushrooms, red wine and herbs.

Ingredients

Kitchen Stuff

paper towel
sharp meat knife

Directions

Divide the chicken with a sharp knife (or game scissors) into 10 pieces (drumsticks, thighs, wings, breast and back parts). Cut the bacon into strips.
Cut the carrots into thick slices. Chop the shallot and onion finely. Clean the mushrooms with kitchen paper and halve. Slice the garlic.
Heat the oil in a large frying pan. Fry the bacon for about 1 minute and scoop out of the pan with a slotted spoon.
Put the butter in pan and fry the pieces of chicken over medium heat around brown. Remove from the pan with a slotted spoon and sprinkle with salt and pepper.
Fry the whole shallots lightly in 2-3 minutes. Take out of the pan. Fry the onion and shallots and the carrot gently without coloring in the cooking fat.
Fry the garlic briefly. Stir in the flour and cook for approx. 30 seconds. softly.
Stir gently for a dash of the wine through it until a bound sauce is formed.
Add the stock, bay, thyme, sugar, parsley, pepper and salt. Bring to the boil and add the pieces of chicken.
Let the chicken covered in about 50 min. Gently cooked.
In the meantime, heat the butter and fry the mushrooms around brown. Take the laurel, thyme and parsley from the chicken dish.
Add the mushrooms, the bacon and the whole shallots. Let the dish continue for about 10 minutes. Season with pepper, salt and sugar.
Cut the parsley above it shortly before serving.