Coq au vin

Ingredients for 4 servings:

• 6 chicken legs
• 50 g butter
• 30 small onions (onion sets)
• 30 small mushrooms, brown
• 1 tbsp flour
• 100 g bacon, streaky smoked
• 4 cl cognac
• ½ liter red wine
• ½ liter chicken stock
• 1 bunch parsley, flat
• Salt and pepper, both from the mill
• oil
• Bouquet garni

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

French dish that also tastes great in Germany

Preheat the oven to 180 degrees Celsius. Separate the chicken thighs at the joint, rinse with cold water, pat dry with kitchen paper, and lightly coat with flour, salt, and pepper. Heat the oil and add the butter until foamy. Fry the chicken pieces until golden brown. Peel the small onions, soak them in cold water for 10 minutes beforehand to make cooking easier, and add them to the pan. Trim the mushrooms and add them to the pan. Add a little flour and fry briefly. Gradually add the cognac and flambé each one. Add the red wine and let it reduce slightly. Add the chicken stock. Now add the bouquet garni to the pan and place everything in the preheated oven for 40 minutes. Before the end of the cooking time, cut the bacon into thin strips and fry in a separate pan until crispy (use a little oil to make the bacon crispier). Wash and tear the parsley, then fry it in the bacon pan. Remove the coq au vin from the oven and sprinkle with the bacon and parsley. It goes well with tagliatelle pasta. Another tip: This dish tastes even better if you marinate the chicken pieces in red wine for 24 hours.