🍽️ Chicken in Red Wine Sauce

Name: Chicken in Red Wine Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 60 g bacon; 2 onions; 2 stalks celery; 200 g carrots; 200 ml chicken stock; 200 ml French red wine (e.g. Burgundy); 1 garlic clove; 1 bay leaf; 2 sprigs thyme; 4 juniper berries; 1 tsp peppercorns; 1.2 kg chicken (1 chicken); salt; pepper; 2 stems parsley; 150 g mushrooms; 2 tbsp butter

585 kcal · 30 min · 4 servings

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Ingredients

60 g bacon
2 onions
2 stalks celery
200 g carrots
200 ml chicken stock
200 ml French red wine (e.g. Burgundy)
1 garlic clove
1 bay leaf
2 sprigs thyme
4 juniper berries
1 tsp peppercorns
1.2 kg chicken (1 chicken)
salt
pepper
2 stems parsley
150 g mushrooms
2 tbsp butter

Instructions

1. Cut the bacon into thin strips.
2. Heat a pot over medium heat.
3. Slowly render the bacon until the fat melts.
4. Peel the onions, celery stalks, and carrots.
5. Dice the celery and carrots into fine cubes.
6. Take half of the chopped vegetables.
7. Add the vegetables to the bacon in the pot.
8. Sauté the vegetables briefly.
9. Deglaze the pan with 100 milliliters of meat stock.
10. Deglaze the pan additionally with 100 milliliters of red wine.
11. Peel the garlic cloves.
12. Wash the thyme sprigs.
13. Shake the thyme dry.
14. Take the remaining chopped vegetables.
15. Place the remaining vegetables in a pot.
16. Add the peeled garlic.
17. Add the dry thyme.
18. Add a bay leaf.
19. Add juniper berries.
20. Add peppercorns.
21. Add the remaining red wine to the pot.
22. Add the remaining meat stock to the pot.
23. Wash the chicken.
24. Pat the chicken dry with a kitchen towel.
25. Cut the chicken into 8 pieces.
26. Salt the chicken pieces.
27. Pepper the chicken pieces.
28. Place the chicken pieces on top of the red wine vegetables.
29. Cover the pot.
30. Simmer the chicken for about 30 minutes.
31. Wash the parsley.
32. Shake the parsley dry.
33. Pluck the parsley leaves from the stems.
34. Finely chop the parsley leaves.
35. Add the chopped parsley to the pot.
36. Clean the mushrooms.
37. Heat butter in a frying pan.
38. Fry the mushrooms in the hot butter.
39. Add the fried mushrooms to the chicken.
40. Cover the pot again.
41. Simmer the dish for another 10 minutes.
42. Taste the sauce again and adjust seasoning.
43. Serve the Coq au Vin directly from the pot.

Nutrition per serving

kcal: 585
Protein: 76 g · Fett/Fat: 24 g · Carbs: 7 g