Coq Au Vin

Serving: 456 g

Ingredients

• chicken thigh180 g
• bacon40 g
• mushrooms90 g
• onion70 g
• carrot60 g
• garlic8 g
• olive oil8 g

Recipe steps

1. Brown the chicken hard, skin down, in the rendered bacon fat, then set both aside.
2. Colour the onion, carrot and mushrooms in the same pan, scraping up everything stuck to the base.
3. Return the meat, add a bottle of red wine and a bouquet garni, and barely simmer for an hour and a half.
4. Lift the chicken out and reduce the sauce until it coats a spoon; thicken with a little flour-and-butter paste if it stays thin.
5. Return everything to the pan to warm through. Better still the next day.

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