Classic French coq au vin
Time: 60 min. preparation time, 0 min. baking time
Nutrition: Calories ca 670 / Protein 44g / Carbohydr. 30g / Fat 29g
Ingredients (2 servings)
|2||chicken leg quarters|
|200 g||new potatoes|
|90 g||smoked bacon|
|100 g||button mushrooms|
|400 ml||red wine|
|350 ml||chicken stock|
|1 tbsp||tomato paste|
large deep sauce pan with lid, meat tongs (optional), cooking spoon, cutting board, knife
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.
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
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
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
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
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
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