Coq au Vin

It has been a long time since we updated the blog, now we will bring you back to the end of the previous year and the start of the new one.

On 11. December Tim went to my mom to get the handwritten recipe for Coq au Vin.

Ingredients for 3 pers:

600g chicken

120gr – 170 g small mushrooms

12 – 16  shallot onion (small onions)

1 – 2  cloves of garlic

120g. – 170g. bacon

60g. butter

15g. corn starch (Maizena)

2 tablespoon of cognac

500ml red wine (or 250ml red wine and 250ml chickenbouillon)

1 portion concentrated tomato.

How to make it:

Devide the chicken in pieces

Wash the mushroom and remove the stems

Peel the shallots, those stay in there full size. Cut the mushrooms in slices and chop the garlic in small pieces.

Cut the bacon in small parts and bake them. Take the bacon out of  the pan and bake the vegetables in the fat from the bacon. Take the vegetables out when they are done.

Put some extra butter in the pan and coat the meat with a layer of starch. Spice it up with some pepper and salt. Bake till goldbrown.

Next step requires lots of space above the pan 

Pour the cognac over the meat and light it up with a match. When the flame is gone, fill the pan with the wine.

Add the bacon and vegetables in the pan. Leave on the fire for about 1 hour.

Can be eaten with rice.