Coq au vin, the French recipe to enjoy your meal

published on 12 November, 2019 at 11:20

Ingredients:

4 chicken legs

4-6 thyme sprigs

4 garlic cloves

1½ cups Cabernet Sauvignon

6 ounces beet juice

½ tablespoon unsalted butter

3 slices bacon

16 pearl onions

2 medium carrots

1 tablespoon all-purpose flour

1 cup chicken stock

1 tablespoon tomato paste

16 medium-large button mushrooms

Salt and freshly ground black pepper

Directions:

Marinate the chicken pieces in a large casserole dish with wine, thyme, garlic and beet juice.

Then strain the marinade and reserve for the dish.

Brown the bacon with butter and add the chicken. Add onions and carrots to the pot with the bacon. Add flour and stir well, about 3 minutes.

Add the chicken stock and tomato paste, stirring to get all bits incorporated. Add strained marinade and bring to a boil. Add the chicken, cover pot, and place in the oven for 30 minutes. Then remove the chicken and keep it in a warm place.

Add the mushrooms in the pot, season with salt and pepper.

Serve all together.

Credit: https://www.youtube.com/watch?v=EmIocF7-MtQ

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