Coq au vin

Ingredients for 2 servings:

• 2 chicken breast fillets
• 2 chicken legs
• salt and pepper
• pepper
• 100 g onion(s)
• 100 g carrot(s)
• 40 g bacon
• 1 tbsp butter
• 1 tbsp olive oil
• 1 clove(s) garlic
• 200 ml wine, red, e.g. Beaujolais
• 200 ml vegetable stock
• 1 bay leaf
• 1 sprig(s) of thyme
• 2 sage leaves
• 1 sprig(s) rosemary
• 150 g mushrooms
• e.g. baguette(s)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the chicken breast and thighs, pat dry, and season with salt and pepper. Peel the onions and carrots. Chop the onions, slice the carrots, and cut the bacon into strips. Preheat the oven to 200°C. Heat the butter and oil in a roasting pan and fry the chicken pieces and bacon. Add the onions and carrots. Peel the garlic and press it in. Fry everything for about 3 minutes, deglaze with the wine and vegetable stock, add the herbs, and cook covered on the middle rack of the oven for about 40 minutes. Trim the mushrooms, add them to the chicken, and cook uncovered for 6 to 8 minutes. Serve the coq au vin with baguette.