John Myers
Coq Au Vin with Herb Triplets
The perfect coq au vin with herb triplets recipe with a picture and simple step-by-step instructions.
- 4 Chicken legs with back piece approx. 1100 g
- 1 Carrot approx. 100 g
- 1 piece Celery approx. 100 g
- 1 piece Leeks approx. 100 g
- 2 Garlic cloves
- 2 Large onions approx. 200 g
- 6 tbsp Oil
- 4 tbsp Tomato paste
- 1 bottle ( 750 ml ) trockener Rotwein
- 200 ml Chicken broth (1 teaspoon instant)
- 2 tbsp Sweet soy sauce
- 2 tbsp Light soy sauce
- 2 Bay leaves
- 10 Juniper berries
- 10 Peppercorns
- 1 tbsp Brown sugar
- 150 g Cream mushrooms
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 1 tsp Sambal oelek
- 1 Kg Triplets (small potatoes)
- 1 tsp Salt
- 1 tbsp 8-Kräuter ( TK )
- Wash the chicken legs, pat dry with kitchen paper and cut in half at the joint. Peel the carrot with the vegetable peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / vegetable peeler and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Clean / peel and finely dice the celery. Clean the leek, wash thoroughly, halve lengthways and cut into rings. Peel and finely dice the garlic cloves. Peel and dice the onions. Clean / brush and quarter the mushrooms. In a large container, mix the vegetables (carrot blossoms, celery cubes, leek rings, garlic clove cubes and onion cubes) with the spices (2 bay leaves, 10 juniper berries, 10 peppercorns, 1 tablespoon brown sugar and 1 teaspoon sambal oelek), with red wine (750 ml) and chicken broth Pour on (200 ml), place the chicken pieces in a flat container and pour the vegetable / red wine marinade over them. Let everything marinate / steep in the refrigerator for about 1.5 hours. Remove the chicken pieces, drain the liquid through a sieve and collect it. Salt and pepper the chicken parts vigorously on all sides and fry them vigorously on all sides in a large roasting pan with oil (6 tbsp) and take out again. Put the vegetables from the marinade in the casserole, fry them vigorously and deglaze / pour on the marinade liquid and the chicken stock. Add the chicken again and simmer / fry for approx. 50 minutes with the lid closed. Add the mushroom quarters in the last 10 minutes. In the meantime, peel the triplets (small potatoes) and cook them in salted water (1 teaspoon) for about 20 minutes, drain them and roll them in the herbs. Serve co au vin with herb triplets.
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