Chicken in Red Wine (Coq Au Vin)
Ingredients
- Ingredients
- 150 grams smoked Pancetta (or bacon)
- 8 shallots
- 1 chicken (already cut into pieces, about 1-2 kg whole)
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- 1 Tbsp Pastry flour
- 2 centiliters Brandy
- ½ l Red wine
- 125 milliliters Chicken broth
- 2 garlic cloves
- 1 tsp peppercorns
- 1 bay leaf
- 5 sprigs thyme
- 1 sprig rosemary
- 200 grams button Mushroom
- 1 Tbsp butter
Preparation steps
Cut the bacon or pancetta into strips. Peel and dice the shallot. Rinse and pat dry the chicken pieces thoroughly. Add oil to a hot roasting pan and fry bacon or pancetta until golden brown. Remove with a slotted spoon and drain on paper towels. Brown the chicken pieces in bacon fat on all sides. Season with salt and pepper. Saute the shallots until translucent, then sprinkle in the flour. Deglaze with the brandy. Stir in the red wine and broth and simmer covered over low heat for about 1 hour. Check a few times to make sure there is enough liquid, adding more broth if necessary.
Peel the garlic and place in a spice bag or piece of cheesecloth with the whole peppercorns and bay leaf. Place into the pot about 30 minutes before stew is done. Add the thyme and rosemary and let fnish cooking.
Clean mushrooms using a damp kitchen towel and halve or quarter depending on size. Cook mushrooms in hot butter in a pan for about 1-2 minutes.
Remove spice bag and herb stems from the stew. Stir the mushrooms and cooked bacon into the stew, then ladle into serving bowls. Serve immediately.
