John Myers
Summer Cog-au-Vin
The perfect summer cog-au-vin recipe with a picture and simple step-by-step instructions.
- 1 Kohlrabi fresh
- 2 Fresh shallots
- 2 Chicken legs
- Salt and pepper
- 2 tbsp Oil
- 2 tsp Flour
- 150 ml White wine
- 200 ml Chicken broth
- 200 g Date tomatoes
- 250 g Fresh chanterelles
- Freshly grated nutmeg
- 0,5 bunch Chervil fresh
- Peel the kohlrabi and cut into wedges. Peel the shallots and cut in half. Halve the date tomatoes.
- Season the chicken drumsticks with salt and pepper. Fry brown all over in a pan with 2 tablespoons of oil. Briefly fry shallots and kohlrabi. Dust with flour and sauté briefly. Pour in the wine and reduce a little. Add 125 ml of chicken stock.
- Preheat the oven to 190 degrees (convection 170 degrees). Put everything in a roaster and cook uncovered in the hot oven on the middle rack for about 20 minutes
- Clean the chanterelles, halve the larger mushrooms, fry them in the remaining hot oil, season with salt, pepper and nutmeg. Add to the roasting pan 5 minutes before the end of the cooking time. Add the sauce if necessary. Serve with the plucked chervil.
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