Coq au Vin – Chicken in Red Wine

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Season 600 g chicken legs with salt. Heat 1 tbsp olive oil in a casserole dish and brown the meat on all sides for 6 minutes until golden, then remove.

   6:00
2. 2

   Fry 60 g bacon and 150 g pearl onions in the same pan for 4 minutes, then add 250 g quartered mushrooms and fry for a further 4 minutes.

   4:00
3. 3

   Stir in 1 tbsp tomato purée, then deglaze with 300 ml red wine and 200 ml chicken stock. Add 2 tsp thyme and return the meat to the pan.

4. 4

   Cover and braise over a low heat for 40 minutes. Remove the lid and reduce the sauce, uncovered, for 5 minutes until thickened.

   40:005:00