Chicken in Wine Sauce (Coq au vin) with Green Asparagus and Pearl Onions

Ingredients

• 1 Chicken (pre‑cooked, 1.4 kg)
• 100 g smoked pork belly
• 250 g silver onions
• 150 g small carrots
• 200 g green asparagus
• 2 Garlic cloves
• 200 g small mushrooms
• 2 EL vegetable oil
• salt
• pepper (ground)
• 1 EL flour
• 20 ml cognac
• 500 ml dry red wine
• 150 ml poultry stock
• 2 EL Butter
• 1 TL peppercorns
• 1 bay leaf
• 3 sprigs thyme
• 1 sprig rosemary

Instructions

1. 1.

   Wash the chicken, pat dry and cut into 8 pieces. Dice the pork belly. Peel and clean the onions and carrots. Trim the lower third of the asparagus, cut off woody ends and slice stalks into 5 cm pieces. Peel garlic and finely chop. Clean mushrooms and cut smaller if desired.

2. 2.

   Heat oil in a roasting pan and crisp the pork belly. Remove and drain on kitchen paper. Brown the chicken pieces in the same fat, season with salt and pepper, then remove. Sauté onions with garlic, dust with flour, deglaze with cognac, add wine, pour in stock, return chicken and pork, and simmer over medium heat for about 1 hour.

3. 3.

   Meanwhile, sauté carrots, asparagus and mushrooms in a hot pan with butter; after 45 minutes of cooking, add the spices (in a spice sachet) to the meat. Stir in herbs and finish cooking.

4. 4.

   Remove spices and herbs, season everything with salt and pepper, taste, and serve immediately.