John Myers
Coq Au Vin Special
The perfect coq au vin special recipe with a picture and simple step-by-step instructions.
- 1,1 kg Fresh chicken legs with back piece
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 50 g Bacon
- 500 g Carrots
- 250 g Shallots
- 500 g White mushrooms
- 4 Garlic cloves
- 4 Branches Thyme
- 2 Branches Rosemary
- 2 Bay leaves
- 400 ml Vegetable broth (2 teaspoons instant)
- 400 ml Red wine
- Baguette
- Wash the chicken legs, pat dry with kitchen paper and season with plenty of salt and pepper on all sides. Cut the streaky bacon into thin slices, fry in a frying pan, take out again and place in a casserole. Fry the chicken thighs vigorously on both sides in the fried fat and place / spread on the bacon in the casserole. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 1 cm thick) with the knife. Peel the shallots and cut the larger ones in half. Peel the garlic cloves. Fry the shallots and garlic cloves in the roasting fat and spread over the chicken thighs. Also fry / stir-fry the carrot blossoms and add to the chicken thighs. Fry / stir-fry the mushrooms (here: frozen / self-cleaned and frozen) and also add. Pour the vegetable stock (500 ml) and red wine (500 ml) over everything and cook in the preheated oven at 200 ° C for approx. 1 hour with the lid closed. Take out, place the chicken legs on the surface and bake in the oven with the grill function for about 20 minutes until crispy, golden-brown. Serve Coq au Vin special with baguette. Serve with a semi-dry red wine.
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