🍽️ Coq au Vin with Green Asparagus and Pearl Onions

Name: Coq au Vin with Green Asparagus and Pearl Onions
Total time: 30 min
Yield: 4 servings
Ingredients: 1 chicken (kitchen-ready, 1.4 kg); 100 g smoked belly bacon; 250 g pearl onions; 150 g small carrots; 200 g green asparagus; 2 garlic cloves; 200 g small button mushrooms; 2 tbsp vegetable oil; salt; pepper (from the mill); 1 tbsp flour; 20 ml cognac; 500 ml dry red wine; 150 ml poultry broth; 2 tbsp butter; 1 tsp peppercorns; 1 bay leaf; 3 sprigs thyme; 1 sprig rosemary

698 kcal · 30 min · 4 servings

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Ingredients

1 chicken (kitchen-ready, 1.4 kg)
100 g smoked belly bacon
250 g pearl onions
150 g small carrots
200 g green asparagus
2 garlic cloves
200 g small button mushrooms
2 tbsp vegetable oil
salt
pepper (from the mill)
1 tbsp flour
20 ml cognac
500 ml dry red wine
150 ml poultry broth
2 tbsp butter
1 tsp peppercorns
1 bay leaf
3 sprigs thyme
1 sprig rosemary

Instructions

1. Wash the chicken and pat it dry with kitchen paper.
2. Cut the chicken into 8 equal pieces.
3. Cut the bacon into small cubes.
4. Peel the onions and carrots and trim the ends.
5. Peel the bottom third of the green asparagus and cut off the woody ends.
6. Cut the asparagus stalks into pieces about 5 cm long.
7. Peel the garlic and chop it finely.
8. Clean the mushrooms and cut them into smaller pieces if necessary.
9. Heat the oil in a large casserole dish.
10. Fry the bacon until crispy.
11. Remove the bacon from the casserole and let it drain on kitchen paper.
12. Fry the chicken pieces in the fat until browned on all sides.
13. Season the meat with salt and pepper to taste.
14. Remove the meat from the casserole and set it aside.
15. Sauté the onions together with the garlic in the casserole.
16. Dust the vegetables with flour.
17. Deglaze the mixture with cognac.
18. Pour in the wine.
19. Add the broth.
20. Place the meat and bacon back into the casserole.
21. Simmer the dish over medium heat for approx. 1 hour.
22. Heat butter in a hot frying pan.
23. Sauté the carrots, asparagus, and mushrooms in the pan.
24. Add the spices (preferably in a spice bag) to the meat after 45 minutes of cooking time.
25. Stir the herbs into the stew.
26. Finish cooking the dish.
27. Remove the spices and herbs from the dish.
28. Season everything finally with salt and pepper.
29. Taste the dish one more time.
30. Serve the food immediately.

Nutrition per serving

kcal: 698
Protein: 68 g · Fett/Fat: 32 g · Carbs: 14 g