Main course

Coq au Vin

Chicken thighs and drumsticks slowly braised in red wine with bacon, mushrooms, and glazed pearl onions.

What you’ll need

• chicken thighs and drumsticks: 1600 g
• red wine: 750 ml
• bacon: 250 g
• button mushrooms: 400 g
• pearl onions: 350 g
• chicken stock: 500 ml
• flour: 40 g
• butter: 50 g
• carrots: 250 g
• garlic: 20 g
• thyme: 8 g
• bay leaves: 2 pcs
• salt: 14 g
• black pepper: 4 g

How to make it

1. Pat the chicken dry and season evenly with salt and pepper. Cut the bacon into batons, carrots into rounds, halve the mushrooms, peel the pearl onions, and mince the garlic.

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