Coq au Vin

Malzemeler

• 1.2 kg Chicken pieces
• 500 ml Red wine
• 100 g Bacon
• 150 g Pearl onions
• 200 g Mushrooms
• 2 medium Carrots
• 4 cloves Garlic
• 2 tbsp Tomato paste
• 4 sprigs Fresh thyme
• 2 pieces Bay leaves

Talimatlar

1. 1

   Brown chicken pieces. Set aside. Cook bacon until crispy.

2. 2

   Sauté pearl onions and carrots. Add garlic and tomato paste.

3. 3

   Deglaze with red wine. Add broth, thyme, and bay leaves.

4. 4

   Return chicken. Braise at 160°C for 1 hour.

5. 5

   Add mushrooms in the last 20 minutes. Serve with crusty bread or mashed potatoes.