Coq au vin

Ingredients

• 60 g bacon
• 2 onions
• 2 stalks celery
• 200 g carrots
• 200 ml poultry stock
• 200 ml French red wine (e.g., Burgundy)
• 1 Garlic clove
• 1 bay leaf
• 2 sprigs thyme
• 4 juniper berries
• 1 tsp peppercorns
• 1.2 kg chicken (1 whole chicken)
• Salt
• Pepper
• 2 stalks Parsley
• 150 g Mushrooms
• 2 tbsp butter

Instructions

1. 1.

   Cut the bacon into strips and slowly render in a pot over medium heat. Peel onions, celery, and carrots. Dice celery and carrots finely. Add half of the vegetables to the bacon, sauté, then deglaze with 100 ml stock and red wine.

2. 2.

   Peel the garlic. Wash and shake off the thyme. Combine remaining vegetables with garlic, thyme, bay leaf, juniper berries, and peppercorns in a pot. Add the rest of the wine and stock. Wash the chicken, pat dry, cut into eight pieces, season with salt and pepper. Place on top of the red wine-vegetable mixture and simmer covered for about 30 minutes.

3. 3.

   Wash parsley, shake off excess water, pick leaves, finely chop, and add. Clean mushrooms, sauté in hot butter, then add to the chicken and continue simmering covered for another 10 minutes. Taste the sauce one more time and serve Coq au vin directly from the pot.