Coq au Vin

Name: Coq au Vin
Prep time: 180 min
Yield: 8
Cuisine: Francesa
Ingredients: 2 tablespoons olive oil; 2 cups bacon, chopped; 2 chickens, in pieces (about 2 kg); 5 tablespoons brandy; 1 sprig thyme; 2 leaves bay; 3 garlics, finely chopped; 1 tablespoon tomato purée; 1 tablespoon lime juice; 1 tablespoon sugar; 1 bottle red wine; 2 tablespoons parsley, for garnish; 2 tablespoons olive oil; 350 grams shallot; 350 grams button mushrooms, washed; 2 tablespoons butter, (for peanut butter); 2 tablespoons flour, for peanut butter; pepper

Deborah Dana

Delicious chicken cooked in red wine at low temperature in the oven for 2 and a half hours. It turns out tender and exquisite! Very tasty, you will love it.

Reviewed by Editorial Team of Kiwilimón

Published: 29-11-2009

Preparation

Heat oil in a large oven-safe pot, add bacon, onion and cook until soft, remove the bacon and drain it. Fry the chicken pieces until well browned and remove and reserve along with the bacon and onion. Add the brandy to the pot and heat until the alcohol evaporates, about 3 minutes. Preheat the oven to 275ºF. Place the herbs along with the garlic, tomato puree, lemon juice, sugar, salt, and wine in the pot. Add the chicken, bacon, and onion to the pot, cover, and cook for 2 to 2 ½ hours until the chicken pulls away from the bones easily. About 30 minutes before the chicken is ready, melt butter in a large skillet, add shallots and cook for 15 minutes until they are golden, then transfer to a plate. Add mushrooms and stir until they are cooked and colored. Mix 2 tablespoons of melted butter with 2 tablespoons of flour. Remove the chicken pieces from the pot and add the butter previously mixed with flour, stirring constantly until the sauce thickens a little. Return the chicken and mix with the shallots and mushrooms. Cook for 2 or 3 more minutes and sprinkle with parsley to serve.