John Myers
Coq Au Vin Blanc
The perfect coq au vin blanc recipe with a picture and simple step-by-step instructions.
- 4 Chicken legs
- 2 Chicken breasts
- 2 tbsp Sweet paprika powder
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 pinch Mace
- 1 pinch Telly cherry pepper
- 200 g Fresh shallots
- 3 Garlic cloves
- 1 Carrot
- 1 piece Celeriac fresh
- 1 piece Leek
- 150 g Bacon cubes
- 800 g Potatoes triplets
- 250 g Mushrooms brown
- 6 Juniper berries
- 4 Allspice grains
- 1 tbsp Colorful peppercorns
- 4 Bay leaves
- 4 Fresh thyme
- 4 Fresh tarragon
- 4 Rosemary fresh
- 4 Fresh parsley
- 750 ml Müller-Thurgau
- 200 g Sour cream
- 2 tbsp Clarified butter
- Halve the chicken drumstick at the joint. Halve the chicken breast and season everything with paprika powder, seasoned salt, garlic pepper and mace!
- Peel shallots and garlic, grate garlic. Clean and quarter the mushrooms. Peel and dice the carrot and selelrie. Cut the leek into rings and wash.
Preheat the oven to 200 degrees!
- Then heat the clarified butter in a large roasting pan and sear the chicken on all sides. Take out. Then roast the bacon cubes in the same fat and then add all the vegetables and roast them. Deglaze with white wine and add spices and herbs.
- Now put the fried chicken pieces back into the roaster. Put the breasts in at the bottom so that they lie nicely in the sauce and don’t get dry. Schlegel with the skin upwards so that it becomes crispy! Put the lid on and bake for about 40 minutes! Then remove the lid and bake for another 20 minutes until crispy.
- Now take out of the oven and remove all chicken pieces. Stir in sour cream and season again if necessary and remove the herb branches, berries, etc.!
- Serve the chicken pieces with vegetables.
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