COQ AU VIN - CHICKEN IN WINE

French stew with chicken cooked in red wine

INGREDIENTS

 4 - 6 SERVINGS 

• 1 chicken weighing approx. 1.8 kg

• 2.5 tablespoons of wheat flour

• 1 teaspoon of salt + 1/2 teaspoon of pepper

• 80 g butter

• 1 tablespoon of olive oil

• 5 shallot bulbs

• 1 bottle of wine – we recommend Élivo Longevia Red

• 3 cloves of garlic

• herbs: 1 tablespoon of a mixture of chopped herbs: rosemary, thyme, oregano (or 1.5 teaspoons of dried)

• 2 teaspoons of tomato paste

• 250 g mushrooms

Preparation:

• Divide the chicken into 8 parts: first cut it into 2 halves, then cut off the thighs, wings, neck and breast, leaving only the back (cut off the top and throw it away, you can also cut off the excess skin).

• Pour flour into a plastic bag, add salt and pepper and mix. Add the chicken and shake the bag tightly until the meat is covered with flour, adding the meat in portions if necessary.

·Fry the chicken pieces in fat for about 3 - 5 minutes on each side. If necessary, divide frying into installments. Place the fried meat into the pot.

• Pour off the fat from the pan, reserving 2 tablespoons. Peel the shallot bulbs and crush them gently with a pestle to release the juices. Put them in the pan with the remaining fat and fry for about 2 minutes, then transfer them to the pot with the meat. Pour the wine into the pan, mix and heat.

• Pour the wine from the pan into the pot and bring to a boil. In the meantime, add peeled and pressed garlic, herbs and tomato paste. Check whether the broth is salty enough.

• Cover and cook for approx. 40 - 45 minutes, in the meantime, gently turn the meat once.

• Clean the mushrooms with a sponge and cut them into smaller pieces if necessary. Put the remaining 30 g of butter into a clean pan, add the mushrooms and fry for about 10 minutes until browned. Transfer to the pot with the meat and mix.