Coq au vin rapide

Name: coq au vin rapide
Total time: 25 min
Yield: 4
Ingredients: 750 gram chicken fillet; 3 tablespoon flour; 50 gram butter; 200 gram smoked bacon cubes; 3 clove garlic; 300 gram winter carrot; 2 stem celery; 250 gram Chestnut mushroom; 1 little pot silver outing; 500 milliliters Red wine; 500 milliliters chicken bouillon; 5 twig thyme; 2 tablespoon flat leaf parsley; 2 tablespoon celeriac

Ingredients

750 gram chicken fillet
3 tablespoon flour
50 gram butter
200 gram smoked bacon cubes
3 clove garlic
300 gram winter carrot
2 stem celery

250 gram Chestnut mushroom
1 little pot silver outing
500 milliliters Red wine
500 milliliters chicken bouillon
5 twig thyme
2 tablespoon flat leaf parsley
2 tablespoon celeriac

Directions

Sprinkle the meat with salt, pepper and flour.
Heat the butter in a large pan and fry the bacon cubes for 2-3 minutes. Add the chicken and fry until golden brown in 8-10 minutes.
Put the garlic, carrot, celery and mushrooms through and cook for about 5 minutes.
Add the silver onions, wine, stock and thyme and cover for about 15 minutes. Season with salt and pepper and sprinkle with the parsley.
Serve the coq au vin with baguette or mashed potatoes.