Coq au vin – chicken braised in red wine, with boiled potatoes
The French classic: chicken legs braised until tender in red wine with bacon, pearl onions, mushrooms and thyme. Serve with boiled or mashed potatoes, and bread for the sauce.
- 1 h 30Time
- 54 minHands-on
- 4Portions
- ≈ 51 krper portion
- 960kcal per portion
Ingredients for 4 portions
- 1.2 kgChicken legs, 4, split at the joint
- to tasteSalt
- to tasteBlack pepper
- 2 tbspPlain flour
- 140 gBacon, in pieces
- 2 tbspButter
- 250 gPearl onion
- 250 gMushroom
- 2Carrots
- 2 clovesGarlic
- 1 tbspTomato paste
- 5 dlRed wine
- ≈ 1 dlWater
- 1 cubeChicken stock
- 1 tspThyme, dried
- 2Bay leaves
- 3 ½ tbspParsley, chopped
On the side
- 1 kgPotato
Method
- Put the pearl onions in boiling water for 1 minute, cool them under the cold tap and peel. Halve the mushrooms and chop the garlic. Peel the carrots and cut them into chunks.
- Pat the chicken pieces dry, season with salt and pepper and dust them with the flour.
- Fry the bacon in a wide casserole until crisp, then lift it out.
- Add the butter to the casserole and brown the chicken, skin side first, for about 4 minutes per side until golden brown. Lift it out.
- Fry the pearl onions, mushrooms, carrots and garlic in the fat for about 5 minutes, until coloured.
- Stir in the tomato paste. Pour in the wine and water, crumble in the stock cube and add the thyme and bay leaves. Return the chicken and bacon to the pot and bring to the boil.
- Simmer with the lid on over a low heat for about 45 minutes, until the chicken is tender.
- Peel the potatoes while the stew simmers.
- Boil the potatoes in salted water for about 20 minutes, until tender.
- Take off the lid and let the sauce bubble for about 5 minutes, until slightly thickened. Remove the bay leaves and check the seasoning.
- Scatter over the parsley and serve with the boiled potatoes.
The cost is estimated from Swedish grocery prices.
