Classic French coq au vin
Ingredients
Utensils
cutting board, knife, frying pan (large, with lid), cooking spoon, tongs, Meat Lover seasoning
How-To Videos
How to thicken a sauce
How to clean mushrooms
How to chop herbs
How to cut an onion
Nutrition per serving
Step 1/ 6
- 3 strips smoked bacon
- 100 g button mushrooms
- 5 shallots
- 200 g potatoes
- cutting board
- knife
Slice bacon into fine strips, trim and halve mushrooms, quarter shallots, and roughly dice potatoes.
Step 2/ 6
- 1 tbsp unsalted butter
- salt
- pepper
- frying pan (large, with lid)
- cooking spoon
Melt butter in a sauce pan and sauté bacon, mushrooms, shallots and potatoes, lightly season with salt and pepper. Then remove from pan and put aside.
Step 3/ 6
- 2 chicken legs
- salt
- 1 tbsp tomato paste
- tongs
Salt chicken legs and fry in the same pan. Once the meat has colored on both sides, add tomato paste and brown together.
Step 4/ 6
- 200 ml red wine
Next, deglaze pan with half of red wine and boil for approx. 5 – 7 min., until the alcohol evaporates. Now, put the cooked vegetables back into the pan.
Step 5/ 6
- 200 ml red wine
- 350 ml chicken stock
- 1 bay leaf
- 1 sprig rosemary
- 2 sprigs thyme
- salt
- pepper
- Meat Lover seasoning
Pour in remaining red wine and chicken stock. Add bay leaf, thyme, and rosemary and let simmer for approx. 30 – 35 min. with closed lid on medium heat.
Step 6/ 6
- 1 tbsp starch
Next, thicken the sauce with cornstarch. Add salt and pepper to taste. Serve in a deep dish or casserole dish.
Enjoy your meal!
Tags
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