Country-style Coq Au Vin

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 700 g chicken (pieces, legs and wings)
• 10 g salt
• 3 g pepper
• 100 g bacon (lean bacon)
• 50 g butter
• 1 tablespoon olive oil
• 200 g onions (pearl onion if possible)
• 3 tablespoons
• 400 ml (red, dry)
• 150 g mushrooms (white button mushroom)
• 25 g butter
• 50 g butter
• 1 tablespoon flour
• 1 bay leaf
• 1/4 teaspoon thyme (dried)
• 1 tablespoon fresh parsley leaves
• 1/4 teaspoon rosemary (fresh)
• 1/4 teaspoon clove (or two cloves)
• 2 garlic cloves

Recipe

• 1 cut chicken meat into 5-6 cm pieces and season well.
• 2 peal onion and mince it. cut bacon into small slices.
• 3 melt 50 g butter and 1 tablespoon oil in casserole. add the bacon and onion and fry until golden. remove and drain thoroughly.
• 4 brown the pieces of chicken (cockerel) in the fat in the casserole, turning them over several times. return the bacon and onion to the casserole.
• 5 heat the , pour into casserole and ignite. beware of the flame! pour 400 ml red into casserole, a “bouquet garniâ€? (parsley, bay leaf, rosemary, thyme and cloves) and two crushed garlic cloves. bring slowly to the boil, cover and simmer for 60 minutes.
• 6 in the meantime: thinly slice 150 g mushrooms. fry them in 25 g butter for 15 minutes and add to the casserole. continue cooking for another 20-25 minutes.
• 7 few minutes before serving, cream 50 g butter with 1 tablespoon flour. gradually stir in a little cooking liquid from the casserole, and then pour the mixture slowly into the casserole.
• 8 cook, stirring, for 5 minutes, than (this is optional) add 3 tablespoons of cockerel blood and allow to thicken, without boiling, for 5 minutes, stirring constantly. serve with potatoes or pasta.