Coq au Vin – Rooster in white wine

Ingredients for 4 servings:

• 1,000 g chicken leg(s), skinned
• 2 tbsp clarified butter
• n. B. Salt
• n. B. Pepper, black
• some flour, type 405
• 150 g shallot(s), whole, peeled
• 250 g carrot(s), cleaned, coarsely sliced
• 120 g leek, cleaned and cut into rolls
• 2 stalk(s) celery, cleaned, finely diced
• 250 g mushrooms, quartered
• 2 cloves garlic, peeled and crushed
• 2 tbsp vermouth (Noilly Prat)
• 2 tbsp, leveled tomato paste
• 500 ml white wine, e.g. Riesling, semi-dry
• 400 ml chicken broth, or alternatively: vegetable broth
• 2 sprigs of thyme
• Spice(s) in the bag:
• 2 slices of ginger
• 1 stalk(s) cinnamon, whole
• 1 vanilla pod(s) (approx. ¼)
• 1 star anise
• 1 chili pepper(s), whole
• 2 tbsp cornstarch
• n. B. Orange peel, grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

if you want to pamper your guests

Skin the chicken thighs, rinse under cold water, pat dry, season with salt and pepper, and coat in flour. Trim and prepare the vegetables. Brown the chicken thighs on both sides in clarified butter over medium heat and keep warm. In the same pan, brown the vegetables, deglaze with vermouth, and add a little white wine. Then sauté the tomato paste and gradually add the remaining wine, reducing by about half. Place the roasted chicken thighs in a pot, arrange the vegetables on top and between them, and add the spice bag. Pour in the chicken stock and cook (braise) in the oven at 160°C for about 50-60 minutes. Once the chicken thighs are cooked, remove the spice bag. Dissolve the cornstarch in a little water and thicken the sauce to the desired consistency. Finally, sprinkle some grated orange zest over the top and season with salt and pepper. Serve on plates or in the entire pot.