Сoq au vin (rooster in wine)
Hello!
Today we will try to cook the classic French dish "Coq au vin", i.e. "rooster in wine". We will not cook a rooster, but will use chicken legs, which will give a like result.
Difficulty: 3/10
Cooking time: 1 hour, 15 min.
Number of servings: 4
Ingredients:
- Chicken legs, 3 PCs.
- Dry red wine, 200 ml
- Mushrooms, 3-4 PCs.
- Onion, 1 PC.
- Tomato paste, 30 gr.
- Sugar, 10 g.
- Garlic, 1-2 cloves
- Flour, 15 gr.
- Brandy, 20 ml
- Bay leaf
- Thyme
- Black pepper, vegetable oil, salt
Looking ahead, I will say that it is better to take not whole hams, but only the thighs (800 gr.). This way you will get more equal-sized pieces and in General it will be more tasty.
We divide the chicken into fragments.
Cut the onion in half rings, mushrooms and garlic in medium pieces, separate the thyme leaves from the stems, leaving a little for serve.
Heat a little vegetable oil in a pan, fry the chicken on a high heat for two minutes on each side and shift to a saucepan.
In pan, fry the onion for a minute.
Add the garlic, mushrooms and fry for a minute.
Add flour, tomato paste, thyme, wine, sugar, salt, pepper to taste, mix and cook for a minute.
Shift the contents of the pan to a saucepan with chicken, add brandy, bay leaf, bring to a boil, cover with a lid and simmer on a low heat for about an hour.
We used a slow cooker in the stewing mode.
Very convenient: put and forgot :-).
Сoq au vin is usually served with a baguette, but we baked potatoes in the oven :-).
Bon appetit!
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