Coq au vin

Ingredients for 4 servings:

• 4 chicken legs (250 g each)
• 150 g bacon, streaky
• 10 shallots
• 150 g celeriac
• 150 g carrot(s)
• 2 garlic cloves
• 3 tbsp oil, neutral
• salt and pepper
• 2 bay leaves
• 6 stalks of thyme
• 750 ml red wine, dry
• 200 ml chicken broth
• 200 g mushrooms, brown
• 1 tbsp currant jelly, black
• 1 tbsp cornstarch
• 3 stalks of parsley, flat

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 25 minutes

1. Halve the chicken thighs at the joint. 2. Dice the bacon. Halve the shallots according to size. Peel the celery and carrots and dice 1 cm. Chop the garlic. 3. Brown the chicken thighs in a roasting tin in 2 tbsp of oil over high heat until browned all over, season with salt and pepper, and remove. 4. Fry half of the bacon and the shallots in the frying fat for 5 minutes. 5. Add the celery and carrots and fry for 5 minutes. Stir in the garlic, bay leaf, and thyme. 6. Add 350 ml of red wine and reduce until reduced. 7. Add the remaining red wine and stock and bring to a boil. 8. Add the chicken, skin-side up, bring to a boil, and braise covered in a hot oven at 180°C (160°C fan-assisted oven) for 1 hour 20 minutes. Remove the lid after 40 minutes. 9. Clean the mushrooms and halve them depending on their size. 10. Heat 1 tbsp of oil in a pan. Fry the remaining bacon in it until crispy and remove. 11. Brown the mushrooms in the frying fat for 5 minutes, then season with salt and pepper. 12. Remove the coq au vin from the oven. Remove the legs from the sauce. Season the sauce with redcurrant jelly, salt, and pepper. 13. Dissolve the starch in a jam jar with 1 1/2 tbsp of water by shaking. 14. Stir the starch mixture into the hot sauce and bring to a boil. Return the legs to the sauce. Serve with chopped parsley, the mushroom mixture, and baguette. Tip: If you don’t like chicken skin, you can remove it from the legs beforehand. Tip: You can also have the butcher halve the chicken legs directly.