Winter weather is coming again. Predicts at least the Dutch weather institute. Today that is so difficult to imagine, because it is soft weather outside. Will see.
This classic recipe from the French cuisine, is delicious at cold and chilly days. The chicken is slowly cooked in wine sauce which gives it a very nice flavor. Garnished with carrots, shallots and boiled potatoes it makes a delicious meal. The bones can be used afterwards to make a delicious chicken broth. So, you can reuse everything (great meal isn’t it).
This weekend I’m going to do very little outside that. I love that after the busy December months and the silence before Carnival comes in. Sunday I’m going to bake (I can really enjoy) and in the afternoon we eat that treat with coffee. Are you going to do something fun this weekend?
Recipe Coq au vin recipe
Ingredients (4 people):
- 1 chicken (or 4 chicken thighs)
- 125 gram smoked bacon, sliced in strips
- 2 winter carrots
- 6 shallots
- 1 red onion
- 2 cloves garlic
- 2 tablespoons oil
- 2 tablespoons butter
- 2 tablespoons flour
- 400 mL of red wine
- 400 ml chicken stock
- 1 bay leaf
- 1 sprig thyme
- 1/2 teaspoon sugar
- 4 sprigs parsley
- salt and pepper to taste
- When you have a whole chicken cut you into 8 pieces (2 legs, 2 wings and the carcass into quarters).
- Scrape the carrots and cut them into thin slices.
- Peel the shallots. Cut two of the shallots very fine.
- Chop the red onion.
- Peel the garlic.
- Heat the oil in a pan and fry the bacon for 2 minutes. Remove them with a slotted spoon and put them aside.
- Put the butter in the pan with the oil and fry the chicken until they are nicely browned. Remove from the pan and let them lie down.
- Put the whole shallots to the pan and fry them nicely brown on all sides (about 3 minutes). Also remove that from the pan.
- Then add the chopped shallots and onions in the pan, stir fry for 2 minutes, then add the garlic and add carrots. Bake for just 2 minutes while stirring.
- Sprinkle the flour over the vegetables and cook it for a minute.
- Pour the wine little by little by while stirring.
- Thin the sauce with the chicken broth.
- Put the bay leaf, thyme and parsley into the liquid and stir in the sugar too.
- Bring to a boil and add the bacon, shallots and whole chicken to the pan.
- Put the lid on the pan and bring to the boil.
- Allow 50 minutes to cook.
- Remove the thyme and bay leaf from pan.