Coq Au Vin
Ingredients
- Ingredients
- 150 grams smoked Pancetta
- 8 shallots
- 1 chicken (ready to cook; 1,2 kg)
- 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
- 250 grams button Mushroom
- 2 sprigs parsley
- 1 Tbsp butter
Preparation steps
Dice bacon. Peel shallots. Rinse chicken thoroughly and pat dry. Divide into four pieces. Heat oil in a roasting pan and brown bacon for a few minutes, remove from the pan and drain on paper towels. Brown chicken in bacon drippings. Season with salt and pepper. Add shallots and saute briefly, sprinkle with flour. Deglaze pan with brandy. Add red wine and broth until chicken is just covered. Simmer for about 1 hour on low heat. If necessary, add more broth to the pan.
Peel garlic and add together with peppercorns and bay leaf placed in a spice bag to the pan 30 minutes before the end of cooking. Sprinkle with thyme.
Clean mushrooms and leave whole or halve, depending on size. Rinse and shake dry parsley, pluck off leaves and cut into fine strips. Heat butter in a pan and saute mushrooms for 1-2 minutes.
Just before serving, remove spice bag from the pan and add mushrooms and bacon.
Sprinkle with parsley, season with salt and pepper and serve.
