Coq au vin

Time

Total preparation time: 2 hours 30 minutes

You want to show your friends or relatives what you have in the kitchen? Better than Lafer? Lights? Or even delicious? You can do it! Coq au vin!

You know Schuhbeck? You know Henssler? You know Nelson Müller? Here comes, no, not Kurt. Abraxas. Without helmet and without belt.


What do you need? First, a lot of time. And good ingredients.

A goose. Not the 900-gram man from the freezer. But a HAHN, a really thick Kawenzmann. 1700 grams of corn chicken. The skin yellow like hepatitis.

You divide that into four, six pieces. So he comes in a bowl. Salted. Peppered (please ... black, from the mill, we do not cook here according to Knorr-Norm). Rubbed with wonderful herbs. Rosemary (you can do anything except coffee ...). Thyme. Tarragon. Some sage. Everything dried, but not one year old. Massage in Schööön.

And then ... drown, the Hendlstücke. Not in the swimming pool. But in wine. A decent (not expensive) Bordeaux. Say: cover all the cattle. And then off in the fridge. Covered. For a whole night.


The next day comes the vegetable nipples. Soup green. Fresh. Nothing TK. Carrots, celery, leek. You throw the parsley into the salad, we do not need it.

The vegetables are first washed, then peeled and then cut into finger-length pieces. Then: Peel shallots! These are these fine, elongated onions. The costs. But you only need four, five pieces. If you would take normal onions instead, then the cheap-goose will do the same. But we do not want that. Not today. We want to be better.

And then we peel garlic. Three, four toes. Or two Chinese. They are bigger, but finer. The shallots and garlic cloves are roughly divided into two or four pieces. It is said that vegetables should be in the wine, marinate, but that is not necessary. Mushrooms belong to it. Champignons, says the Frenchman. It does not have to be, says Abraxas. It is also dried. The soaked one night before in hot water. So in time with the meat. Not together.


Now it's time to sneeze.

The chicken pieces are taken out of the wine and dabbed dry. Salt and pepper again. Then flour. Yes, simple flour, it rubs in the meat. This is what the cook calls "flourishing". He is right.

Put the meat in the pan. With a little oil, not too much. The Frenchman says olive oil. It does not have to be, a simple frying oil is enough. Sear and sear with the livestock. The vegetables in. First the birch trees. Roast until lightly browned. Always nice and hot, and always nice.

Get out of the birch tree. Pure with the shallots and the garlic. Some caution, please. Do not fry so hot, otherwise it will be bitter. That's not what you want. We want to be as perfect as Mr. Lecker. Even more perfect than Lafer or lights. Get out with the stuff again.

And now comes the roasting pan. First, the meat comes in. Och. Eat a thing. Druff with the vegetables, and everything. Nice to distribute. Dried herbs over it again, yes, those from above. Pour the wine over the chicken. The soaked mushrooms with the water even over it. Beautifully distribute everything. And now it's going to be mean. Everything from the oven. Bottom rust. 200 degrees. One and a half hours of lounging. From time to time, pour in the whole thing. No, not with tea or cola, but with the wine.

If then the Flattermann is soft (fork test), out with the roasting pan. Meat out, keep warm. Vegetables out. Also warm.

And the liquid broth, yes, what do you do with it?

Well, right thought, that will be the sooo sauce. And it has it all. All flavors of all ingredients are in there. Flour off? That's not what a Frenchman does. Sour cream? Does not exist either. Tie with geeister butter? Even more fat? Nope, we'll leave that out. The solution of the problem? Let it boil down. So "reduce", as the expert says. Topp inside with the broth. And let cook. Lidless. Yes, that costs electricity. But we want to be really good. See that of the whole Schmonz only a tiny third is left. The rest? Sit in the curtain, on the window and on the cupboards. Just eat steam. We do not want to eat it.

Now comes the whole, simple rest. Because we think so, we prepare some simple boiled potatoes in advance. The are, diced, rubbed with a little grease. The oven is still warm. So clean in and brush until they are lightly browned. Then we set up the potatoes on a plate. Then comes a piece of meat on it. The vegetables from the broth. And over there comes our sauce.

I can guarantee you, it tastes heavenly, just like everything else.

What can you do wrong? Nothing, unless you buy wrong. What do you need? All the ingredients I wrote. That's enough to make four eaters gourmets. And full.

So, and who says you need "stars" for that? Not me.

Let it taste you.

Coq Au Vin - Chicken Braised with Bacon, Mushrooms & Red Wine | March 2024