Crispy Coq au Vin from the oven

Ingredients for 4 servings:

• 2 chickens, approx. 2.4 kg
• salt and pepper
• 4 garlic cloves
• 250 g shallot(s)
• 4 carrots
• 600 g mushrooms, brown
• 5 bay leaves
• 5 sprigs of fresh thyme
• 3 sprigs rosemary, fresh
• 3 sprigs of parsley
• 150 g bacon, streaky, smoked, diced
• 2 tbsp oil
• 1 bottle of dry red wine
• 400 ml chicken stock
• 1 tsp sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

An oven version of the well-known dish, crispy crust and good rich sauce

Wash the chickens and cut them open along the backbone. This is easy to do with good poultry shears, but you can also use a good large chef’s knife. Pat dry and season generously inside and out with salt and pepper. It’s best to also make a light cut lengthwise in the breastbone on the inside; this makes it easier to flatten the chicken and it will stay that way. Remove the rump. Place both chickens breast-side up on a lightly greased roasting pan and roast in a hot oven at 200°C for 45 minutes until slightly crispy. Meanwhile, prepare the vegetables. Halve or quarter the peeled shallots, depending on their size. Peel and quarter the garlic. Peel and slice the carrots. Halve or quarter the mushrooms, depending on their size. Tie together the bay leaves and the remaining herbs and add them to the braising liquid later as a bouquet garni. Fry the bacon in a large pan and add the prepared vegetables. Brown everything and season well with salt and pepper. Add the herb bouquet and pour in the red wine and chicken stock. Simmer for about 5 minutes. After the chickens have finished roasting, pour the prepared sauce stock around the two chickens. The skin remains uncovered and will continue to crisp, while the bones add plenty of flavor to the sauce. The dish can then braise in the oven at the same temperature for another hour. Remove the chickens, cut into individual pieces or remove the breast fillets, and keep warm. Season the sauce to taste with salt, pepper, and sugar. Serve each with a piece of crispy chicken and a ladleful of the rich sauce. Serve with a piece of baguette and a delicious red wine to match.