Coq Au Vin with Chestnuts

This is the ideal dish for an invitation without the stress of preparation. In fact, it tastes best if you make it the day before. The flavor develops most delicately when it is reheated. So sit back, relax and be surprised.

Peel the skin off the chicken pieces. Rinse, dry, massage with mustard. Then season with salt and season with pepper. Fry in portions in medium hot cooking fat cream. Remove from the dish and set aside.

In the remaining fat, sauté bacon cubes, rinsed garlic, vegetables, pearl onions, bay leaf, thyme and tomato puree. Extinguish with wine. Reduce by a quarter, add bouillon cubes.

Add chicken pieces and chestnuts. Cover and simmer for 20 minutes. Season sauce with salt, soup or pepper and cognac/whisky. Serve the dish in a small bowl or in a preheated baking dish. Pour sauce over meat and vegetables.

Wide noodles sprinkled with toasted breadcrumbs taste exceptionally good with this.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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