Recipe

Coq au vin

Name: Coq au vin
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Cuisine: french refinement
Ingredients: 8 kom Chicken thighs; 150 g Bacon lardons; 500 ml Dry red wine; 250 ml Chicken stock; 250 g Pearl onions; 250 g Button mushrooms; 1 kom Carrot; 2 čehova Garlic; 1 žlica Tomato paste; 2 žlica All-purpose flour; 30 g Butter; 2 kom Bay leaf; 1 žličica Thyme and rosemary; po ukusu Salt and pepper

Chicken braised in red wine with smoky lardons, pearl onions and mushrooms — the Burgundian Sunday classic. A deep, glossy sauce over thighs that fall off the bone.

Preparation: 30 minutes
Cooking: 75 minutes
Total time: 105 minutes
Servings: 4

Nutrition per serving

Calories: 830 kcal
Protein: 48 g
Carbohydrates: 12 g
Fat: 55 g

Ingredients

Chicken thighs8 kom
Bacon lardons150 g
Dry red wine500 ml
Chicken stock250 ml
Pearl onions250 g
Button mushrooms250 g
Carrot1 kom
Garlic2 čehova
Tomato paste1 žlica
All-purpose flour2 žlica
Butter30 g
Bay leaf2 kom
Thyme and rosemary1 žličica
Salt and pepperpo ukusu

Instructions

1
In a heavy casserole, cook the lardons over medium heat until golden and the fat has rendered, about 5 minutes; lift them out, leaving the fat behind.
2
Pat the chicken thighs dry, season them, and brown well in the bacon fat, about 5 minutes per side; set aside.
3
Brown the pearl onions and carrot chunks in the same pot for about 5 minutes.

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