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Coq au vin (chicken braised in red wine)

Name: Coq au vin (chicken braised in red wine)
Total time: 120 min
Yield: serves 4
Ingredients: 1.5 kg, jointed Chicken; 30 g Butter; 150 g Bacon bits; 2 Onion; 200 g Mushroom; 2 tbsp Flour; 500 ml Red wine; 2 Carrot; 2 cloves Garlic; 1 Bouquet garni; a pinch Salt; to taste Pepper

Preparation time: 2 h
Servings: serves 4

Ingredients

serves 4

Chicken — to buy1.5 kg, jointed
Butter — to buy30 g
Bacon bits — to buy150 g
Onion — to buy2
Mushroom — to buy200 g
Flour — to buy2 tbsp
Red wine — to buy500 ml
Carrot — to buy2
Garlic — to buy2 cloves
Bouquet garni — to buy1
Salt — to buya pinch
Pepper — to buyto taste

Preparation

Season the chicken pieces with salt and pepper, then brown them in a pot with the butter, 3-4 minutes per side, until nicely colored, then set aside.
Fry the bacon lardons, chopped onion and mushrooms in the same pot, until golden.
Add the crushed garlic, return the chicken, dust with flour and stir for 1-2 minutes to coat it well and lightly cook the flour.
Pour in red wine to about halfway up, add the carrot and bouquet garni, and bring to a boil.
Cover and simmer over low heat for 1h to 1h15, stirring occasionally, until the chicken is very tender and falls off easily.
Remove the bouquet garni, adjust the seasoning, and serve hot, coated in its sauce, with steamed potatoes.