Coq au vin

Ingredients for 4 servings:

• 6 chicken legs, whole, possibly 8
• 5 large shallots
• n. B. Garlic clove(s), approx. 2 – 3
• 6 slices of breakfast bacon
• 2 sprigs of thyme
• 2 carrots
• 2 stalk(s) Celery
• 4 tbsp oil for frying
• 2 tbsp tomato paste
• 700 ml red wine, dry
• 250 g mushrooms, fresh
• 1 bell pepper(s), red
• 1 tbsp parsley, flat, finely chopped
• salt and pepper
• 1 baguette(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Halve the chicken legs (if desired) at the joint and fry in a large, shallow pot or roasting pan until golden brown. In the meantime, peel and halve or quarter the shallots. Peel and press the garlic, then cut the bacon into wide strips. Clean the carrots and celery and roughly dice or slice both. Add everything to the chicken legs along with the thyme and roast until golden brown. Then add the tomato paste and let it brown a little. Deglaze with the red wine and bring to a boil. Season with salt and pepper and cook in a preheated oven at 180-200°C (top/bottom heat) for a good 40 minutes. Clean the peppers and mushrooms and cut them into pieces. Fry them together in a pan with a little oil until golden brown. Add the parsley and season everything with salt and pepper. To serve: Either serve the chicken legs in the roasting pan with the red wine sauce or place a leg, some vegetables, and sauce on each plate. Scatter the sautéed mushrooms and peppers over the top. Slice the warm baguette and serve. Enjoy! Tip: If you first sear the chicken pieces in a pan and then add them to the roasting pan while they’re still seared, you’ll reduce the amount of oil and fat in the sauce!