Step-by-step coq au vin

Name: step-by-step coq au vin
Cook time: 40 min
Total time: 160 min
Yield: 4
Cuisine: French
Ingredients: 1 whole chicken; 3 el wheat flour; 30 g parsley; 2 dried laurel leaves; 5 twig fresh thyme; 125 g smoked bacon strips; 50 g unsalted butter or margarine; 250 g winter carrot; 4 toe garlic; 250 g Chestnut mushroom scale of 250 g; 500 ml full red wine; 340 g silver onion jar of 340 g; 500 ml chicken broth from tablet

Traditional French stew with chicken and chestnut mushrooms.

Ingredients

Kitchen Stuff

1 kitchen rope

Directions

Cut the legs of the chicken with a sharp knife.
Divide the legs into chicken drumsticks and thighs and cut off the wings.
Make a notch along the spine and cut the fillets of the cartilage.
Sprinkle the chicken with pepper.
Sprinkle the chicken with the flour so that the chicken is coated on all sides with a thin layer.
Tie the thyme, a few sprigs of parsley and the bay leaves together with the rope.
Heat the butter in a large frying pan and fry the bacon strips for 2 min.
Add the chicken and brown in 10 min.
Slice the garlic. Peel the carrot and cut into thin slices. Add the garlic and carrot to the chicken. Bake for 5 minutes on medium heat.
Cut the mushrooms into slices. Heat the remaining butter in a frying pan and fry the mushrooms for 10 min.
Drain the silver onion. Add the mushrooms to the chicken and add the onions, wine and the tied herbs. Bring to boil.
Pour in so much broth that the chicken is covered. Put the lid on and cook in low heat for 2 hours. Then remove the herbs.
Slice the rest of the parsley and sprinkle over the coq au vin.
Bon appétit! .