Bavarian Coq au Vin

Ingredients for 4 servings:

• 40 g bacon, streaky, thinly sliced
• 250 g onion(s), diced
• 40 g butter
• ½ liter red wine (Burgundy)
• 1 garlic clove(s)
• 1 bay leaf
• 1 chicken (approx. 1,200 g)
• 1 pinch of salt
• 40 g butter
• 1 tbsp flour
• 4 tbsp water
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) of cayenne pepper
• 2 cl cognac
• 120 g mushrooms, fresh, alternatively from the can
• 1 bunch of parsley
• 1 baguette(s) or toast
• 1 pinch(s) pepper, white, freshly ground
• Margarine for frying

Instructions

Working time approx. 1 hour 5 minutes; Total time approx. 1 hour 5 minutes

Burgundy chicken

Sauté the thinly sliced ​​bacon with peeled, diced onions in the butter until translucent. Pour in the Burgundy wine and cook thoroughly. Add the peeled garlic clove, crushed with salt, and the bay leaf. Rinse the chicken briefly under cold water and dry. Divide into four to six portions. Alternatively, simply divide the chicken legs and breast fillets into chicken breasts and place the bones, along with any leftover meat, in the wine to cook. The leftover meat is easier to remove from the cooked chicken. The bones can also splinter if you cut up the raw chicken. Season with salt. Brown on all sides in a pan with melted butter. Then add the legs to the prepared red wine broth and simmer for 10 minutes. Now add the remaining meat. Simmer for about 40 minutes until tender. Remove the meat and keep warm. Mix the flour with cold water. Stir into the boiling sauce and simmer for about 7 minutes. Stir occasionally to prevent a skin from forming and the sauce from burning. Season to taste with pepper and cognac. Return the meat to the pot and let it simmer. To garnish, lightly fry the mushrooms and bacon strips in melted margarine, then spread over the chicken. Toast the slices of toast and cut them into triangles. Garnish the dish with these slices of parsley and serve. Baguette or toasted bread makes a particularly good accompaniment; rice is also a good alternative.