Coq au Vin Vanwell

Ingredients for 4 servings:

• 1.2 kg chicken
• 1 small can of tomato paste
• 2 tsp Dijon mustard
• 2 tbsp honey (wildflower, strong-aromatic)
• 4 garlic cloves, peeled, halved
• 1 can tomatoes, peeled
• 1 pinch of clove powder
• 1 tsp, crushed paprika powder, hot
• Cayenne pepper to taste
• 2 sprigs rosemary, finely chopped
• Thyme
• salt and pepper
• olive oil
• 1 tbsp flour
• 300 ml red wine, strong (e.g. Syrah)
• 4 shallots, halved

Instructions

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

Own creation with delicious flavors

The chicken is cut into 6 pieces, seasoned with salt and pepper, floured, and seared in olive oil over high heat. In a casserole dish, tomato paste, mustard, pepper, salt, cayenne pepper, cloves, paprika, and honey are stirred into a smooth mixture. The chicken pieces are tossed in the mixture and distributed evenly, followed by all the other ingredients. The dish is braised in the oven in an uncovered casserole dish on the middle rack at 200 degrees Celsius (400 degrees Fahrenheit) top/bottom heat for about 50 minutes. I serve it in a casserole dish; everyone can take their favorite pieces. It’s served with baguette and red wine, if desired.