Classic French coq au vin

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

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!