Country-Style Coq Au Vin
photo by nitko
- Ready In:
- 1hr 50mins
- Ingredients:
- 19
- Yields:
-
4 portions
- Serves:
- 4
ingredients
- 700 g chicken (pieces, legs and wings)
- 10 g salt
- 3 g pepper
- 100 g bacon (lean bacon)
- 50 g butter
- 1 tablespoon olive oil
- 200 g onions (pearl onion if possible)
- 3 tablespoons cognac
- 400 ml wine (red, dry)
- 150 g mushrooms (white button mushroom)
- 25 g butter
- 50 g butter
- 1 tablespoon flour
- 1 bay leaf
- 1⁄4 teaspoon thyme (dried)
- 1 tablespoon fresh parsley leaves
- 1⁄4 teaspoon rosemary (fresh)
- 1⁄4 teaspoon clove (or two cloves)
- 2 garlic cloves
directions
- Cut chicken meat into 5-6 cm pieces and season well.
- Peal onion and mince it. Cut bacon into small slices.
- Melt 50 g butter and 1 tablespoon oil in casserole. Add the bacon and onion and fry until golden. Remove and drain thoroughly.
- Brown the pieces of chicken (cockerel) in the fat in the casserole, turning them over several times. Return the bacon and onion to the casserole.
- Heat the Cognac, pour into casserole and ignite. Beware of the flame! Pour 400 ml red wine into casserole, a “bouquet garni” (parsley, bay leaf, rosemary, thyme and cloves) and two crushed garlic cloves. Bring slowly to the boil, cover and simmer for 60 minutes.
- In the meantime: Thinly slice 150 g mushrooms. Fry them in 25 g butter for 15 minutes and add to the casserole. Continue cooking for another 20-25 minutes.
- Few minutes before serving, cream 50 g butter with 1 tablespoon flour. Gradually stir in a little cooking liquid from the casserole, and then pour the mixture slowly into the casserole.
- Cook, stirring, for 5 minutes, than (this is optional) add 3 tablespoons of cockerel blood and allow to thicken, without boiling, for 5 minutes, stirring constantly. Serve with potatoes or pasta.
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RECIPE SUBMITTED BY
nitko
Croatia