Chicken Coq Au Vin
Chicken Coq au vin - Loaded with warm flavors in the traditional method
Ingredients
- Ingredients
- 60 grams Bacon (sliced)
- 2 onions
- 2 stalks Celery
- 2 carrots
- 200 milliliters chicken stock
- 200 milliliters French Red wine (such as burgundy)
- 1 garlic clove
- 1 bay leaf
- 2 thyme
- 4 Juniper berries
- 1 tsp peppercorns
- 1 chicken (About 1.2 kg)
- salt
- freshly ground peppers
- 2 sprigs parsley
- 150 grams button Mushroom
- 2 Tbsps butter
Preparation steps
Cut bacon into strips and slowly fry in a pot over low heat. Peel onions, celery and carrots and cut into small cubes. Add half of prepared vegetables to the pot and sauté with bacon. Deglaze the pot with half of wine and half of chicken stock.
Add remaining prepared vegetables to the pot. Add peeled garlic, bay leaf, thyme, juniper berries and peppercorns to the pot. Mix with remaining wine and stock into the pot. Rinse chicken, pat dry, cut into 8 pieces, and season with salt and pepper.
Add chicken to the pot, cover and simmer for about 30 minutes. Rinse parsley, shake dry, pluck off leaves, chop finely and add to the pot. Trim mushrooms and sauté in a pan with hot butter. Add mushrooms to the pot and simmer for another 10 minutes covered. Season the sauce again with salt and pepper and serve the coq au vin directly from the pot.
