Coq au vin

Prepared 0 of 6 steps

1. 01

   Prepare the ingredients

   Pat the chicken dry and season with half the salt and pepper. Cut the bacon into small cubes, the carrot into thick rounds, and the onion into cubes. Peel the shallots and halve the mushrooms.

2. 02

   Brown the chicken

   Render the bacon in a heavy saucepan for 5 minutes, then remove. Add olive oil and brown the chicken in batches for 4–5 minutes per side. Transfer to a separate plate; the centres will still need cooking.

3. 03

   Make the sauce base

   In the remaining fat, sauté the onion and carrot for 7-8 minutes. Add the garlic and tomato paste; after 1 minute, stir in the flour. Mix well, then gradually pour in the wine and bring to a boil for 4-5 minutes.

4. 04

   Braise the chicken

   Return the chicken and bacon, then add stock, thyme, bay leaf and remaining salt. Simmer with the lid slightly ajar for 40–50 minutes until tender and at least 74 °C in the thickest flesh near the bone.

5. 05

   Prepare the additional ingredients

   Sauté whole or large-cut shallots in half the butter for 8-10 minutes. Sauté the mushrooms separately on the remaining butter until golden and all moisture has evaporated, about 7-8 minutes.

6. 06

   Combine and finish the sauce

   Remove the thyme sprigs and bay leaf, add the shallots and mushrooms. Cook for another 10-15 minutes with a loose lid until the sauce has slightly thickened and the shallot bulbs are tender. Serve without garnish or fresh decoration.