chicken legs 1 tablespoon vegetable oil 80 gram diced bacon 1 heaped tablespoon flour 600 ml red wine 150 ml chicken stock 1 bay leaf 2 thyme sprigs 15 gram butter 100 gran baby onions 100 gram button mushrooms flat-leaf parsley (optional) Sea salt Freshly ground pepper Classic coq au vin ingredients
legs + lid. Wooden spoon. Large lidded casserole. Large plate. Small pan Small frying pan About coq au vin
of butter in a small frying pan over low heat, add in baby onions and cook for about 6 minutes. ADD in mushrooms and cook for another 4 minutes, or until lightly golden. ADD them to the casserole and stir trough. Serve with mashed potatoes and optionally chopped parsley. Enjoy!
Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together
Add this mixture to the meat, as well as the Worcestershire sauce. Because this pie feeds a crowd. Saute for about 8 minutes, until the carrots are tender. Cook over high heat for about 5 minutes, or until the mixture boils and the sauce has thickened
Caution… this dough is STICKY. I found this recipe gem on Pinterest, and whoa… I knew once I made them, I HAD to share them with you all These rolls were featured at my family’s Thanksgiving, and they went FAST