As I showed you a French dessert last time, I thought I show you a French main course today. It would have been more logical if I first showed you the recipe of Coq au vin, but let's leave it that way. This dish I cooked last year...or was it 2 years ago?...I cannot remember exactly. I had invited my friends for dinner and the theme was French cuisine. It was not planned, I noticed it after I cooked everything. We enjoyed the coq au vin very much. I apologize for the photos...did not really have much time to make really nice photos. Enough talked, here is the recipe.
You need:
1
chicken
1
bundle of soup vegetables
2
onions
700
ml dry red wine
2
bay leaves
1
tbsp pepper corns
50
ml brandy
Bouquet
garni (consisting of 3-4 stalks thyme, 1 stalk oregano and 2 stalks rosemary)
3
tbsp butter
5-6
shallots
2-3
carrots
5
cloves of garlic
salt
pepper
sugar
250
g mushrooms
3
tbsp flour
200
g bacon, diced
Preparation
time: 60 minutes
Cooking
time: 90 minutes
Servings:
6
This i show we proceed:
Wash the chicken, pat dry and divide into 8 parts (2 wings, 4 drumsticks and 2 breasts). Peel the soup green, wash and chop. Peel the onions and cut in half. Put everything in a pot and pour the wine over it. Add bay leaves and pepper grains. Leave for a few hours or overnight in the refrigerator.
Remove the meat from the marinade, pat dry and fry in a roasting pan in 2-3 tbsp. butter. Deglaze with 50 ml of cognac.
Peel shallots and halve. Peel the carrots, wash them and cut into bite-size pieces. Peel the garlic cloves. Add them in the roasting pan to the meat. Pour the marinade and add the bouquet garni. Season with salt, pepper and some sugar, cover the roasting pat and let it boil in the pre-heated oven at 180°C for 80 minutes.
Wash the mushrooms, slice them and sauté them briefly. Give them in the roasting pan. Give 5 tbsp of the sauce into a bowl and stir with 3 tbsp flour. Put back into the roasting pan to bind the sauce.
Fry the bacon in a pan and place in a roasting pan. Cover the pan and give for another 10 minutes in the oven.
Arrange on plates and serve.
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