COQ AU VIN BLANC
#1, #2
meat
main course
difficult
Stevan Paul
INGREDIENTS FOR 4 PERSONS
1 chicken
2 carrots
150 g celeriac
2 sticks celery
2 cloves garlic
4 sprigs of thyme or savory
750 ml dry white wine
Salt and pepper
Ca. 80 g flour (type 405)
4 tablespoons olive oil
120 g onions
200 g small, brown mushrooms
150 g streaky bacon
50 ml TOMAMI # 1 or TOMAMI # 2
Some sprigs of parsley
INSTRUCTIONS
It is essential that the preparation of this recipe begins the night before, i.e. the chicken should be marinated overnight in order to properly achieve the incomparable aroma of the French original – assisted, of course, by TOMAMI!
1. Cut the chicken into eight pieces (or ask your butcher to do this for you!). Peel the carrots and the celeriac. Cut the carrots in half lengthwise and slice. Cut the celeriac first into slices, then dice. Chop the celery. Peel the garlic and cut into slices. Put the chicken pieces, together with the vegetables, the garlic and the herbs into the white wine. Cover and leave in the fridge overnight.
2. Drain and collect the wine stock; separate the chicken from the vegetables.
Season the chicken pieces with salt and pepper, sprinkle with flour and place in a roasting tin. Sauté in hot oil on all sides until golden brown. Meanwhile peel the onions and cut into slices, clean the mushrooms. Remove chicken pieces from the roasting tin. Cut the bacon into thick strips and add to the frying fat together with the onions and mushrooms. Brown slightly. Add the vegetables, fry briefly and deglaze with white wine. Cook for 5 minutes with the lid open. Put the chicken pieces back into the tin.
3. Turn on the oven to 180 degrees. Mix 250 ml of water with TOMAMI and pour into the tin. Season the dish with salt and pepper. Cover and cook for 30 minutes in the hot oven, then remove the lid and cook for another 30 minutes. Sprinkle with chopped parsley and serve.
Serve with: mashed potatoes, polenta, rice or pasta
Preparation time: 50 minutes (+ time for marinating the chicken in wine the night before!)
