Coq Au Vin Marcos

The chicken thighs

1. We skin the chicken thighs and fry them briefly, together with the rosemary and thyme. Then we give 20 turns from the pepper mill, 5 tablespoons of balsamic vinegar and extinguish with 5dl red wine and let REDUCE for 15 minutes. Now we add the coarsely chopped root vegetables, the broth and the garlic and in the tea infuser the cloves and juniper berries, as well as the bay leaves and the can with the tomato cubes and close the pressure pot for 15 minutes.

The Cnocchis Romana

1. We briefly boil a large cup of durum wheat semolina in 3 large cups of chicken broth with 2 teaspoons of curry and maybe some small chopped root vegetables (decorative splashes of color) and put this mass between the household film and press it flat to 2cm thick about 5 minutes later Cut out slices or crescents, sprinkle with Grana Padano and gratinate.

Finally

1. While the cnocchis are gratinating, we add 2 teaspoons of sherry to the chicken and serve on 4 large, hot plates with 2 thighs each with a lot of the UNLIMITED red wine sauce reduction and a little root vegetables. At the very end we put two cnocchi romana on top of the sauce

annotation

1. I chose the skinned chicken thighs because there is very little fat on this part and no thin fibula or other sharp bones. There is also the same amount of very tasty chicken for every guest with a rounded bone, which is also risk-free for children, so ideal for a chicken pot. This tasty Coq au Vin-Marcos with the Cnocchis a la Romana is to be understood as a light and very digestible meal. Perhaps produce twice as much, because this coq au vin can be frozen wonderfully.