Coq au vin

Ingredients for 4 servings:

• 1 chicken (approx. 1.5 kg) cut into pieces
• 1 bottle of wine (French red wine – Bordeaux, Burgundy, Languedoc)
• 1 jar of cognac
• 150 g bacon, small diced lean
• 20 small onions (500 g)
• 200 g mushrooms, fresh
• Thyme, fresh
• olive oil
• salt and pepper
• Bay leaf
• Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chicken in red wine, also tastes great with goose legs/breasts

First, fry the diced bacon in olive oil in a pan, add the onions, and sauté until translucent. Set aside. Now place the chicken pieces in a roasting pan, season with salt and pepper, and fry until golden brown. Flambé the whole thing with cognac (you can also just add it). Return the bacon and onions, along with the parsley, thyme, and bay leaf, to the roasting pan, pour over the wine, and bring to a boil. Then cover and simmer over low heat for about 30 minutes, until the meat is tender. Then skim off the chicken pieces, onions, and bacon, keep warm in a separate pot, and reduce the remaining sauce by half over medium heat (takes about 15-20 minutes). In the meantime, sauté the mushrooms and return them to the pot with the reduced sauce along with the chicken pieces, bacon, and onions. Heat briefly again, and serve immediately. (If using goose legs and/or goose breast, omit the mushrooms. The cooking time is between 1.5 and 2 hours, and you don’t need to reduce the sauce.)