Coq au Vin

Ingredients for 2 servings:

• 2 chicken legs
• 2 chicken breast fillets
• 8 slice(s) smoked bacon (thin slices)
• 1 bunch of spring onions, small
• 5 carrots
• 1 large onion(s)
• 250 g mushrooms, brown
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 2 bay leaves
• 1 bottle of red wine (Burgundy)
• salt and pepper
• 7 tbsp oil
• 1 tbsp flour

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

also suitable for the Roman pot

Preparation steps (approx. 30 min.): Pepper and salt the meat. Then clean the spring onions and cut into pieces about 3 cm long. Peel and chop the onion. Peel the carrots and quarter them lengthwise. Clean the mushrooms (this works best with a brush – never with water) and quarter them as well. Tie the thyme, rosemary, and bay leaves with string to form a small bouquet garni. Heat 4 tablespoons of oil in a large pot with metal handles (as it will go in the oven later). Add the meat and sear well on all sides until it is nicely browned. Then remove and let rest on a plate. Add another 2 tablespoons of oil to the now empty pot and sear the onions, leeks, bacon, and carrots. Remove the ingredients from the pot, add another 1 tablespoon of oil to the pot, and sear or sauté the quartered mushrooms over medium heat. Remove the mushrooms from the pot. Now deglaze the pan with about half a liter of red wine and bring to a boil until the liquid separates from the bottom of the pan. Layer the meat and all the ingredients except the mushrooms in the pot and pour in the red wine until the meat is completely covered with liquid. Let the pot braise in a preheated oven at 200°C (top/bottom heat) for about 1 hour (Tip: If you have a Roman pot, you can use it for this; the meat will be even juicier this way – but then place it in a cold oven). After the hour in the oven, remove the contents of the pot and pass the remaining sauce through a fine sieve into a container. Now add the mushrooms to a pot, sprinkle with a tablespoon of flour, and fry lightly. Then deglaze with the sauce from the container and simmer for 3 minutes. Season with salt, if desired. Now return the meat to the pot, pour the sauce over it, and return it to the oven at the same heat for another 10 minutes. Serve immediately. Bread dumplings, rosemary potatoes, or baguette are good accompaniments.