Step-by-step coq au vin

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! .