Coq au vin

Ingredients

• 1,000 gChicken, broilers or fryers, thigh, meat and skin, raw
• 120 gPork, cured, bacon, unprepared
• 300 gMushrooms, white, raw
• 200 gOnions, raw
• 200 gCarrots, raw
• 500 gAlcoholic beverage, wine, table, red
• 300 gSoup, beef broth, less/reduced sodium, ready to serve
• 10 gGarlic, raw
• 25 gWheat flour, white, all-purpose, unenriched
• 3 gThyme, fresh

Method

1. Prepare 1,000 g boneless chicken thigh meat with skin, 120 g bacon, 300 g mushrooms, 200 g onion, 200 g carrot and 10 g garlic. Cut onion, carrot and garlic; halve the mushrooms.
2. Brown bacon in a deep pot, add chicken skin-side down and brown it on both sides. Transfer it to a plate.
3. Put onion, carrot, garlic and 25 g flour into the pot. After two minutes return chicken, add 500 g red wine and 300 g stock, then 3 g thyme. Cover and braise for 75 minutes.
4. Add mushrooms and braise uncovered for 23 minutes, until the chicken reaches at least 74 °C in its thickest part.