Rooster in wine
Origin of the recipe
Coq au vin (rooster in wine) is one of the signature dishes of French cuisine. Burgundy is considered the birthplace of this rather complex dish of chicken braised in red wine, and so the classic coq au vin is usually prepared with Burgundy wine. The classic recipe calls for a whole rooster, but nowadays the rooster is often replaced with chicken or chicken legs.
What do you need for cooking?
Ingredients
-
Olive oil
-
Slices of bacon
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Whole chicken legs
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Salt
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Freshly ground black pepper
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Onion
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Carrot
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Garlic
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Brandy
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Red wine
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Chicken broth
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Thyme
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Butter
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Flour
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Pearl onion
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Royal champignons
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Parsley
Kitchen utensils
- Knife
- Board
- Bowls
- Pan
- shoulder blade
- Brazier
Step-by-step recipe
Step 1:
Grease a roasting pan with olive oil.
Step 2:
Dice the bacon and fry, then remove from the frying pan.
Step 3:
Pat chicken legs and thighs dry with paper towels and season with salt and pepper on both sides.
Step 4:
Place the chicken in a bacon-free roasting pan and brown.
Step 5:
Finely chop the onion and medium-sized carrots, add to the same pan, season with salt and pepper.
Step 6:
Chop the garlic, add to the frying pan and stir.
Step 7:
Pour in red wine, broth and stir.
Step 8:
Add a sprig of thyme, add the chicken and fried bacon.
Step 9:
Spread the bacon evenly and cover with a lid.
Step 10:
Melt butter in a frying pan and fry sliced mushrooms.
Step 11:
Combine butter and flour in a small bowl, add to the frying pan and stir lightly.
Step 12:
Add white onions and mushrooms.
Step 13:
Sprinkle with parsley and serve the chicken with garnish and gravy.
Cooking tips
Fry the bacon carefully, do not overcook it.
For this dish, choose only the best varieties of red wine, otherwise you won’t get the “right” taste.
