Coq au vin

Ingredients for 4 servings:

• 1 kg chicken thighs
• 300 g shallot(s)
• 2 carrots
• ¼ celery root
• 300 g mushrooms
• 100 g bacon
• 1 bunch of herbs (thyme, bay leaf, sage, rosemary)
• 750 ml red wine, dry
• Tomato paste
• salt and pepper
• some oil
• some butter
• a few stalks of parsley

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

French casserole with chicken thighs

Peel the carrots and celery and chop into large, bite-sized pieces. Chop the shallots and garlic into finer pieces. It’s best to divide the chicken thighs into thighs and drumsticks, and dice the bacon. Then sear the chicken thighs on both sides in a little oil. Remove the meat from the pot and add the vegetables and bacon, frying them as well. You should get a roasted aroma. Add the tomato paste and stir until a red film forms on the bottom of the pot. Now it’s time to deglaze the pot with the red wine. Add the meat and the bundle of herbs, season with salt and pepper, and bring to a boil. Then reduce the heat and simmer for about 90 minutes. Once the coq au vin is ready, briefly sauté the trimmed mushrooms in butter and season with a little pepper and parsley. Empty the casserole dish into a deep dish, place some mushrooms on top, and serve with baguette.