Classic French coq au vin

Classic-French-coq-au-vin-6
A hearty dish, rich of flavors and herbs – simply delicious.

 

Difficulty: Medium

Time: 60 min. preparation time, 0 min. baking time

Nutrition: Calories ca 670 / Protein 44g / Carbohydr. 30g / Fat 29g

Ingredients (2 servings)

2chicken leg quarters
200 gnew potatoes
90 gsmoked bacon
100 gbutton mushrooms
5shallots
400 mlred wine
350 mlchicken stock
1bay leaf
1 sprigrosemary
2 sprigsthyme
1 tbsptomato paste
1 tbspcornstarch
1 tbspbutter
salt
pepper

Utensils

large deep sauce pan with lid, meat tongs (optional), cooking spoon, cutting board, knife

Wine Tip

Pinot Noir, dry, 2010
Tangy tones of juniper and violets underlie fruity aromas. The wine is smooth and round, with the tannin having a gentle effect.

Step 1

Classic French coq au vin

Slice bacon into fine strips, trim and halve mushrooms, quarter shallots, and roughly dice potatoes.

cutting board, knife

90 g smoked bacon / 100 g button mushrooms / 5 shallots / 200 g new potatoes

Step 2

Classic French coq au vin

Melt butter in a sauce pan and sauté bacon, mushrooms, shallots and potatoes, lightly season with salt and pepper. Then remove from pan and put aside.

large deep sauce pan or frying pan with lid, cooking spoon

1 tbsp butter / salt / pepper

Step 3

Classic French coq au vin

Salt chicken legs and fry in the same pan. Once the meat has colored on both sides, add tomato paste and brown together.

meat tongs (optional)

2 chicken leg quarters / 1 tbsp tomato paste / salt

Step 4

Classic French coq au vin

Next, deglaze pan with half of red wine and boil for approx. 5 – 7 min., until the alcohol evaporates. Now, put the cooked vegetables back into the pan.

200 ml red wine

Step 5

Classic French coq au vin

Pour in remaining red wine and chicken stock. Add bay leaf, thyme, and rosemary and let simmer for approx. 30 – 35 min. with closed lid on medium heat.

200 ml red wine / 350 ml chicken stock / 1 bay leaf / 1 sprig rosemary / 2 sprigs thyme

Step 6

Classic French coq au vin

Next, thicken the sauce with cornstarch. Add salt and pepper to taste. Serve in a deep dish or casserole dish.

1 tbsp cornstarch / salt / pepper