in France

Coq au Vin

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Ingredients for 3 servings:

  • 1,000 g chicken or chicken parts
  • 9 small onions
  • some butter
  • 1 tbsp flour
  • ½ liter red wine
  • 5 cl cognac
  • Fresh herbs (including Provençal herbs)
  • 100 g smoked bacon
  • 1 pinch of nutmeg
  • Salt
  • pepper
  • 150 g mushrooms

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chicken in red wine

Wash and carve the chicken or chicken pieces, peel the onions and cut them into rings or large pieces. Dice the bacon. Melt the butter in a casserole dish, fry the bacon, onions, and mushrooms, remove from the butter and set aside. Brown the chicken pieces in the butter and then dust with flour. Add the wine and brandy to the pot, and don’t forget the herbs. Season with nutmeg, salt, and pepper. Cover and simmer over low heat for about 30 minutes. Add the mushrooms, onions, and bacon and cook for another 10 minutes. Serve with white bread. Eaten with great gusto in France!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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