Oven-Baked Coq au Vin

Ingredients

• 1 chicken (approx. 1.2 kg)
• Salt
• Pepper (freshly ground)
• 5 shallots
• 4 Garlic cloves
• 1 Carrot
• 3 spring onions
• 150 g Mushrooms
• 2 tbsp flour (45 g)
• 2 tbsp olive oil (20 g)
• 2 tbsp butter (30 g)
• 250 ml dry red wine
• 4 rosemary sprigs
• 3 thyme sprigs
• 1 bay leaf
• 3 sage leaves
• 350 ml poultry stock
• 400 g small potatoes

Instructions

1. 1.

   Wash the chicken, pat dry, divide into 8 pieces, season with salt and pepper.

2. 2.

   Peel the shallots and garlic. Halve the shallots and slice the garlic. Peel the carrot and cut into diagonal slices. Trim the spring onions, wash, and cut into ~8 cm segments. Clean the mushrooms and quarter them.

3. 3.

   Lightly dust the chicken pieces with flour and brown in a roasting pan with oil on all sides. Add the carrot, spring onions, shallots, and garlic, then deglaze with red wine. Wash the herbs, shake dry, finely chop the sage, and add to the chicken.

4. 4.

   Add the poultry stock and cover the coq au vin. Roast in a preheated oven at 225 °C (fan‑forced 200 °C; gas: level 3–4) for about 60 minutes. Wash the potatoes thoroughly and cook in a pot of boiling salted water for ~25 minutes.

5. 5.

   Season the coq au vin with salt and pepper before serving. Drain the potatoes, halve or quarter them depending on size, and arrange around the chicken. Serve rustic in the roasting pan.