Coq au vin with fresh porcini mushrooms

Ingredients for 2 servings:

• 1 poularde(s) (corn poulade), approx. 1.4 kg
• 300 g mushrooms
• 300 g porcini mushrooms
• 6 shallots
• 5 garlic cloves
• 400 ml red wine, dry, e.g. Merlot
• 300 ml chicken stock
• 6 tbsp sunflower oil
• 2 rosemary sprigs
• 2 sprigs of thyme
• 1 bunch parsley, flat
• 7 slices of bacon
• salt and pepper
• some flour
• 2 tbsp tomato paste
• 1 tbsp crème fraîche
• 100 ml cream
• 2 tbsp butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours

Chicken in red wine

It’s best to divide the corn-fed chicken into legs, breasts, and wings; depending on their size, also divide the breasts. Remove the skin. Season with salt and pepper, and let it rest, covered, for 20 minutes. Peel and halve the shallots, peel and crush the garlic cloves. Set one shallot aside. Coat the chicken pieces in flour and sear them briefly on both sides in a roasting pan with four tablespoons of oil. Remove from the roasting pan. Add the shallots and garlic to the pot and sear them as well. Add the tomato paste and roast for 30 seconds. Pour in the red wine and let it reduce. Pour in the chicken stock and place the meat evenly in the stock. Add the herbs and just the parsley stalks, tied into a bunch. Braise uncovered on the middle rack of an oven preheated to 150°C (top/bottom heat) for about 1 hour. In the meantime, clean the mushrooms and about 15 minutes before the end of the chicken’s cooking time, fry them in a pan with a tablespoon of sunflower oil, the remaining shallot (sliced ​​into strips) and the bacon (sliced ​​into wide strips). Season with pepper. Do not use salt as the bacon will already give off its salty aroma. Then remove the chicken pieces from the stock and wrap them in aluminum foil to keep warm. Strain the sauce and let it reduce for about 10 minutes. Mount with crème fraîche, cream and cold butter. Then put the meat back in the roasting tin, scatter the mushrooms on top and pour the sauce over it. Braise in the oven for a further 20 minutes. Finally, sprinkle with the chopped parsley leaves and serve in the pot. Baguette goes well with it, but mashed potatoes or something similar would also do.