French Coq au Vin
Chicken legs braise in red wine with smoky bacon and earthy mushrooms until the meat slips off the bone.
Ingredients17
- Chicken Legs2 Stück
- Bacon3 strips
- Mushrooms100g
- Shallots5 Stück
- Waxy Potatoes200g
- Carrots2 Stück
- Butter1 EL
- Tomato Paste1 EL
- Red Wine400ml
- Chicken Broth350ml
- Bay Leaf1 Stück
- Thyme2 sprigs
- Rosemary1 sprig
- Cornstarch2 EL
- Salt1 Prise
- Pepper1 Prise
- Oil2 EL
Instructions
- 1
Cut the chicken legs in half at the joint, then chop the vegetables into even, bite-size pieces.
- 2
Sear the chicken pieces in hot oil on all sides until the skin is deep golden and crisp, then lift them out.
- 3
Brown the bacon and vegetables in butter, stir in the tomato paste for a minute until it darkens, and deglaze with half the wine.
- 4
Add the remaining liquid along with the herbs, nestle the chicken back in, and let it braise gently for about 30 minutes. That means the chicken broth and the bay leaf.
- 5
Whisk in the cornstarch slurry and simmer until the sauce turns glossy and coats the back of a spoon.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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