Frans
Coq au Vin
Atelier Culinaire Blanc
Ingrediënten
4 p
- 1 whole chicken, jointed into 8 pieces (or 8 thighs)
- 150 g lardons
- 200 g pearl onions or small shallots, peeled
- 300 g button mushrooms
- 3 garlic cloves, minced
- 500 ml Burgundy or Pinot Noir
- 200 ml chicken stock, 2 tbsp tomato paste
- Bouquet garni (thyme, bay, parsley)
- 2 tbsp butter, 2 tbsp plain flour (beurre manié)
- Salt, pepper, fresh flat-leaf parsley
Bereiding
- Season chicken. Render lardons until crisp; remove. Brown chicken in batches in rendered fat. Remove.
- Brown pearl onions until golden; remove. Sauté mushrooms until golden; remove.
- Add garlic; cook 30 seconds. Add tomato paste; cook 1 minute. Mash butter with flour (beurre manié); set aside.
- Deglaze with wine. Add stock and bouquet garni. Return chicken and lardons. Bring to a simmer; cover and cook on low heat 45 minutes.
- Add pearl onions and mushrooms; cook uncovered 15 minutes.
- Whisk in beurre manié in small pieces to thicken the sauce. Simmer 5 minutes. Remove bouquet garni; adjust seasoning.
- Serve sprinkled with parsley, with crusty bread or mashed potatoes.