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Coq Au Vin


cognac & wineCoq au vin - national French dish. His homeland is Burgundy. Translated as - Rooster in wine. Of course, a cock is used to make this kok-o-vein, but we will use the chicken. How the flavors we use will be cognac and wine.






Ingredients:



  • chicken frozen - 2 pcs

  • smoked salo - 250 g

  • cognac - 2 liqueur wine glasses

  • red wine - 1/2 l

  • Bay leaf

  • canned mushrooms - 1/2 cans

  • onion - 1 pc large or 10 pcs small

  • flour - 1 tablespoon

  • butter or margarine - 2 tablespoons

  • bread - for toast

  • thyme - 1 pinch

  • salt


Preparation:



  1. Chicken defrost, cut into 4 parts, salt, pepper.

  2. In a saucepan, fry until it is clear and put it.

  3. In the remaining fat from both sides fry the chicken,sprinkle with cognac and podpalit. Add red wine, bay leaves, thyme, juice from champignons, as well as 10 small onions or one large, cut into cubes. Close the lid, simmer on low heat for 35 minutes.

  4. After laying out the chicken, add the fat to the pan and thicken the sauce with flour mixed with 1 tablespoon of soft butter or margarine. Bring to a boil, put the chicken in it.

  5. In the remaining fat fry pieces of bread and lay them on the edges of the plate around the chickens.


Bon Appetit!

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