Poultry

Easy Peasy “Coq au Vin”

Easy Peasy Coq au Vin

For everyone who don’t know my cooking style yet:
I love to keep it quick, easy and simple! I work full time and have three different shifts but still make time to keep the tummies of my family full and satisfied.

I read lots of magazines, blogs and cookbooks. I Often find that there are way too much ingredients which are sometimes even hard to find. Every time I see a “fancy” recipe I’m just thinking to myself: “How should I possibly be able to find the time to make this?” I just take a quick look at it and try to simplify a recipe and experiment with other great herbs or seasonings.

As a breadwinner of a five head family, I must cook on a budget. Just cooking noodles or rice isn’t an option for me. I want my family to taste as much of new recipes as possible, especially my son NJ. Alternating meals are very important to me. I hate preparing the same five meals every time, again and again. 

“Coq au Vin” is something really common here already, served at many restaurants or catering companies. I never thought that something that sounds so fancy can be so easy peasy to make. My version require only a few simple ingredients but the flavor is just sooo GOOD!

We usually eat it with dark rustic bread or sometimes even with rice or potatoes. It works well with lots of different side dishes.

22007552_471561093226251_5757172288093853185_n21768084_471561056559588_5359766629570250594_n21766732_471561069892920_5623206843159261835_n

Coq au Vin

Yield: 6 Servings

Ingredients:
60 g All-purpose flour
6-8 Chicken legs
100 g Bacon
1 Medium red onion
4 Medium carrots
400 g Mushrooms
4-5 Tbsp Cooking oil
600 ml Chicken broth
300 ml Red wine
2 Tbsp Tomato paste
4-5 Twigs of fresh thyme
Salt
Pepper

Directions:
Season chicken legs with salt and pepper then coat them with flour. Set the remaining flour aside.

Slice the bacon and chop the red onion, carrots and mushrooms.

In a large skillet, heat oil and cook the chicken legs on both sides until brown.

Add the red onion, bacon, carrots and mushrooms to the chicken legs and cook until vegetables are tender.

Add the chicken broth, red wine, tomato paste and thyme and cover the skillet. Let simmer for about 15 minutes.

Remove the chicken legs from the skillet and transfer to a large dish.

Add the remaining flour to the vegetable sauce and let simmer until the sauce thickens for about 2-3 minutes.

Place chicken legs on a plate and pour some sauce over it. Serve immediately and enjoy!