Coq au vin Recipe
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Ingredients for 4 peoplePreparation time: 45 minutes
Difficulty: normal
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | clove of garlic |
| 4 | c or n-fed chicken breasts |
| 600 g | fresh vegetables (carrots, stalk celery, kohlrabi, zucchinis, turnip, tomatoes) |
| 2 | red onions |
| 2 Scheiben | bacon |
| 250 ml | red wine |
| thyme, rosemary, mustard seeds, pepper, allspice, Condimento Bianco (sparkling wine or white wine as alternative) | |
| salt and pepper | |
| 400 g | small potatoes |
| olive oil | |
| smoked paprika spice oil | |
| fresh herbs f or garnishing |
Preparation
Heat a generous amount of coconut oil in a roasting pan. Add two cloves of garlic. Sear the chicken breasts from both sides and put on the side. \r\n\r\nChop one part of the vegetables (carrots, two red onions, celery and kohlrabi) into large pieces and add to the roasting pan along with the bacon. Pour over with 1/4 l red wine. Place thyme, rosemary and the spices (mustard seeds, pepper, allspice) in a tea strainer and immerse in the red wine. Allow to boil down a little and remove the tea strainer.\r\n\r\nSprinkle the chicken breasts with salt and pepper and place on the vegetables in the roasting pan. Bake at 180 °C top / bottom heat for 20 to 30 minutes. Meanwhile, prepare the remaining vegetables: Peel kohlrabi, turnip and carrots and cut all vegetables into small dice. Roast the turnip with salt and sugar in a pot over high heat first. Pour over with Condimento Bianco (you can also use white wine or sparkling wine instead) to keep it from burning. After 3 minutes, add the rest of the vegetables and cook until tender. In the meantime, cook the potatoes in a pot with salted water.\r\n\r\nWhile the other vegetables are cooking, cut the tomatoes into small pieces and place in the pot. Season to taste with smoked paprika spice oil.\r\n\r\nDrain the potatoes. Sauté in a pan with olive oil over moderate heat until golden brown. Make sure that the peel stays intact so that the oil does not soak into the potatoes. \r\n\r\nFor the sauce, remove the chicken breasts from the roasting pan. Mix the vegetables and the gravy with a hand blender. Season with smoked paprika spice oil, salt and pepper. \r\n\r\nServe one breast on each plate, add vegetables, potatoes and some sauce. Garnish with fresh herbs.
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