French cuisine · Meat & Kebab

Coq au Vin

Chicken braised in red wine, with mushrooms and herbs.

Ingredients · for 4 servings

• 1 chicken (parts)
• 500 ml red wine
• 250 g mushrooms
• Pearl onions
• Garlic
• Thyme

Instructions

1. Pat the chicken parts dry, season with salt and pepper and brown in hot oil all over; remove.
2. Roast the pearl onions and crushed garlic briefly and deglaze with red wine.
3. Return the chicken and thyme and braise covered at gentle heat for 60–75 min.
4. Quarter the mushrooms, sear well and add at the end.
5. Reduce the sauce a little and season with salt and pepper.
6. Serve hot – classically with baguette or mashed potatoes.