Coq au vin original
I wanted to try such a recipe for a long time and I have to say it was delicious, the meat of course very tender, but the sauce just a poem. This is certainly a dish, which can be prepared for many people. I prepared it the day before and the next day it was nicely pulled through.
ingredients for 4 persons
- 4 chicken legs (there may of course be more)
- 1 large chicken fillet double
- 2 shallots
- 3 cloves of garlic
- 1 carrot
- 1 celery stick
- 1 leek bar
- Fresh champions (about 200 g - you can of course omit them)
- ½ glass of poultry stock
- About ½ bottle of Rioja (it should already be a strong red wine)
- 1 packet of pieces of pizza pizza
- Herbs de Provence
- Salt pepper
- 1 bay leaf
preparation
Fry the onions, fry the chicken pieces, salt and pepper, add the chopped vegetables and deglaze with some wine, herbs and the tomatoes. Add the wine to the base until the parts are covered.
Cook at 200 ° for about 45 minutes in the oven with the roasting pan closed.
Remove the poultry from the sauce and keep warm. Puree the sauce, add the champagne and reduce the sauce a bit, then put the meat back in. Pureeing makes the sauce creamy and does not thicken. The champions are fast and can have a bit of a bite.
These are very good potatoes or baguette to take the sauce.
