Coq Au Vin

For the coq au vin, divide the chicken into 8 pieces, i.e. detach and halve the thighs at the beginning, then detach and halve the wing and breast pieces. Cut the back of the remaining carcass in half and simmer (very meaty). Seasoning: mix salt, pepper and sprinkle seasoning over chicken pieces.

Sauté the chicken pieces in the medium hot light butter in batches leisurely all around and add the bacon cubes and onions with the last unit. Add all the chicken pieces to the frying pan again.

After 5 minutes, drain the fat and increase the temperature. Pour cognac over the chicken pieces and light on the spot.

Add wine, sugar, garlic, mushrooms and gravy. Cover the braising pot and make the dish on low fire until the chicken pieces are cooked. Cooking time about 1/2 hour. The coq au vin can also be stewed in the stove with the lid closed (at 200 °C during half an hour).

To thicken the sauce, knead the light butter with the flour and add to the slightly boiling sauce. If desired, sprinkle the coq au vin with crispy bread croutons.

Coq au vin is an ideal guest dish because it is easy to prepare.

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