Coq au vin (chicken in wine)

INGREDIENTS:

- 4 chicken thighs

- 4 chicken legs

- 500 ml full-bodied red wine

- 380 ml poultry fondant

- 1 red onion

- 250 grams chestnut mushrooms

- 125 grams smoked bacon strips

- 6 shallots

- 375 grams of winter carrots (approx. 3 pieces)

- 3 cloves of garlic

- 3 tablespoons flour

- 2 teaspoons light brown caster sugar

- 2 sprigs of thyme (fresh)

- 2 bay leaves (dried)

- 2 tablespoons parsley (fresh - finely chopped)

- butter

- black pepper and salt

PREPARATION METHOD:

- Peel and cut the carrots into slices.

- Chop the red onion and finely chop the garlic.

- Chop 3 shallots and the other 3 will only be stripped of their skin.

- Clean the mushrooms and halve them (cut large mushrooms into quarters)

- Fry the bacon strips in a large pan without adding extra fat. (Make sure you have a large pan because we are going to make the entire recipe for coq au vin and all the ingredients have to fit in it.

- When the bacon strips have been fried, scoop them out of the pan and place them on some paper towels.

-Now add 2 tablespoons of butter to the fat of the bacon strips.

- Sprinkle the chicken legs with freshly ground pepper & sea salt and fry them a few minutes until golden brown in the butter and the fat of the bacon.

- Repeat this with chicken thighs and add the peeled shallots, bake briefly

- Then scoop the chicken and shallots out of the pan and set them aside for a while

- Now add the chopped onion, garlic and carrot in the pan to the cooking fat and fry them until the scents are released and the onion starts to become glassy

- Then add 3 tablespoons of flour and fry it over low heat

- Add the red wine little by little until a slightly bound sauce is formed.

- Then add the poultry fondant together with the bay leaf, thyme, caster sugar, freshly ground pepper and sea salt

- Bring this to a boil and then add the chicken. - Reduce the heat to low and let it simmer gently for about 60 minutes

- After 60 minutes remove the thyme & bay leaf from the pan

- Now take a separate frying pan and heat 2 tablespoons of butter in it

- Fry the mushrooms over medium heat for a few minutes. Remove the mushrooms from the pan and add them to the chicken

- The bacon and whole shallots now also go with the coq au vin and let it simmer gently for a few more minutes

- Season the coq au Vin with freshly ground pepper and sea salt.

- Sprinkle with some freshly cut parsley

- Enjoy your meal!