Coq au vin à la Dirk

Ingredients for 2 servings:

• 500 g chicken leg(s) (thighs)
• 75 g bacon, diced
• 1 carrot(s)
• 30 small onions (onion sets or small shallots)
• 150 g mushrooms
• 1 root of parsley or 1 piece of celeriac
• 250 ml red wine (Pinot Noir)
• 250 ml chicken broth
• 1 garlic clove(s)
• 2 bay leaves
• 1 tsp thyme, dried
• 2 tbsp parsley, freshly chopped
• 2 cl Calvados
• Salt and pepper from the mill
• Sugar
• possibly cornstarch

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

my version of the classic

Every housewife in France probably has her own recipe for this time-honored French classic. Here’s my variation, which isn’t quite as wine-heavy. Here’s how: Wash the chicken thighs and, if necessary, remove any excess skin and fat. Season with salt and pepper. Peel the onions. This is easier if you soak them in warm water for about 20 minutes. Scrape the carrot and cut it diagonally into thick slices. Clean and slice the mushrooms. Peel and dice the parsley root. Fry the bacon cubes in a roasting pan. Add the onions, carrot slices, and parsley root and fry for 2 minutes. Add the mushrooms and toss briefly again. Remove the vegetables from the roasting pan and set aside. Now sear the chicken pieces in the roasting pan. Drizzle with Calvados and flambé. If that’s too adventurous for you, you can simply wait until the alcohol has evaporated. Remove the meat from the roasting pan and deglaze the pan with chicken stock and red wine, then bring to a boil briefly. Now add the peeled garlic clove and the herbs. Return the vegetables to the roasting pan and add the chicken pieces, skin-side up. Place the whole thing in a preheated oven at 180°C (fan oven) and braise for about 30-40 minutes. Remove the meat from the roasting pan, strain the vegetables, and collect the sauce in a saucepan. Return the vegetables and meat to the oven. Bring the sauce to a boil, thicken with a little cornstarch if desired, and season with salt, pepper, and a pinch of sugar. Return it to the meat and vegetables. Serve with just a baguette and perhaps a green salad. And of course, the Pinot Noir.