Chicken Coq au Vin

Ingredients for 2 servings:

• 2 large chicken legs
• 6 m.-large shallot(s)
• 600 ml dry white wine (Riesling)
• 6 sprigs of thyme
• 15 black olives, pitted
• 2 tsp butter flakes
• 2 tsp olive oil
• salt and pepper

Instructions

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

Wash the chicken thighs and pat dry, season with salt and pepper. Peel the shallots and cut into long, wide strips. Slice the olives. Heat a lidded pan with a little olive oil and sear the chicken thighs on both sides. When the chicken thighs have started to brown, add the shallots and fry briefly. Deglaze with the white wine, add the black olives and thyme sprigs to the stock, cover, and simmer gently for about 30 minutes. Then remove the lid, add the butter flakes to the stock, and season with salt and pepper. Continue simmering uncovered for another 15 minutes. Tip: Serve with ciabatta bread; it tastes wonderful with the stock.