Coq au vin

Ingredients for 4 servings:

• 1.2 kg poularde(s) or chicken
• Salt and pepper, black
• 2 tbsp flour
• 200 g shallot(s) or small onions
• 200 small mushrooms
• 100 g bacon, streaky
• 1 bay leaf
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 1 bunch of flat-leaf parsley
• 2 tbsp clarified butter
• 4 cl cognac
• 750 ml red wine, strong
• 2 cloves garlic
• Nutmeg, freshly grated
• 1 pinch(s) of sugar

Instructions

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

debris tap

Cut the ready-to-cook chicken into 8 pieces. If you can’t do that (like me), you can always use “Trümmerhahn” (rubble chicken). Season with salt and pepper, then dust lightly with flour all over. Peel the shallots, trim and grate the mushrooms, and cut the bacon into fine strips. Tie a bouquet garni with the bay leaf, the thyme and rosemary sprigs, and the parsley stalks. Reserve the parsley leaves for later. Heat 1 tablespoon of clarified butter in a casserole dish. Add the shallots, bacon, and mushrooms. Fry over medium heat for about 5 minutes, stirring frequently. Remove from the dish and set aside. Heat the remaining clarified butter and brown the chicken pieces all over. Deglaze with cognac and bring to a boil. Pour in the red wine and add the bouquet garni. Season with the roughly chopped garlic cloves, salt, pepper, a little nutmeg, and a pinch of sugar. Cover and simmer over low heat for about 75 minutes. Remove the chicken pieces and herb bouquet garni from the pot. Reduce the sauce to high heat and season with salt, pepper, and nutmeg. Return the chicken to the sauce, scatter the shallots, bacon, and mushrooms on top. Cover and cook for another 20 minutes. Roughly chop the parsley leaves and sprinkle over the chicken. Serve with baguette or potatoes (they can be cooked with the chicken).