Coq au Vin blanc with white wine

Ingredients for 4 servings:

• 4 shallots or 2 – 3 medium onions
• 3 m.-sized carrot(s)
• 3 garlic cloves
• 1 bunch of spring onions or 1/2 leek
• 400 g brown mushrooms or 200 – 300 g cleaned wild mushrooms
• 16 chicken drumsticks
• 50 g smoked bacon
• 300 ml dry white wine
• 400 ml chicken stock or chicken broth and vegetable broth half and half
• 5 sprigs of thyme
• 3 rosemary sprigs
• 2 stalks of parsley
• 1 bay leaf
• 6 tbsp oil
• 1 tbsp butter
• 1 tbsp flour
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

a simple yet unbeatably delicious dish from French cuisine!

Peel or trim the shallots, carrots, garlic, mushrooms, and spring onions. If using onions, peel and quarter them. Chop the spring onions into small pieces or the leek into large pieces. Halve the garlic cloves and chop the carrots into large pieces. Quarter the mushrooms or, if using wild mushrooms, trim them fresh or use them frozen. Finely dice the bacon. Wash the chicken drumsticks thoroughly, pat dry, and season generously with salt and pepper. Lightly fry the bacon cubes in 4 tablespoons of oil in a roasting pan. Then add the chicken drumsticks and sear them thoroughly on all sides. Add a sprig of rosemary, a sprig of thyme, and a clove of garlic. When the chicken drumsticks have browned, remove them and the bacon and set aside. Discard the herbs and garlic. Add 2 tablespoons of oil, the shallots, carrots, and spring onions to the roasting pan and let them brown briefly, then dust with flour and sauté. Then deglaze everything with the white wine and add the chicken stock. Bring everything to a boil. Add the chicken drumsticks, bacon, and remaining herbs, cover, and braise in a preheated oven at 170°C (top/bottom heat) for about 1 hour, depending on whether you’re using drumsticks or whole drumsticks. Meanwhile, brown the mushrooms in the butter. 10 minutes before the end of the cooking time, add the mushrooms to the roasting pan and continue cooking. It’s best to remove the rosemary sprigs at this point. At the end, season again with salt and pepper and thicken the sauce slightly, but not too thickly. Normally, however, everything is already pleasantly flavorful, and the mushrooms make the sauce slightly creamy. Serve with boiled potatoes or rice. Bon appétit