Served Dish

Coq au Vin

A classic dish

Serves:

8-10 people

Marinade
2 bottles of red wine 2 onions cut in 8ths, with skin 2 carrots sliced 2 sprigs of thyme 2 sprigs of parsley 1 bay leaf 10 whole peppercorns 3 tbsp. of olive oil	Place wine, onions, carrots, thyme, parsley, bayleaf, peppercorns and olive oil in a pot. Bring to a boil and simmer for 15 minutes Remove from heat and cool
12 chicken legs	Separate thighs and drumsticks Place chicken in a container and pour marinade over chicken Refrigerate overnight

Preparation
4 tbsp of olive oil salt and pepper	Remove chicken from container and pat dry with paper towel (keep marinade for later use) Add a little salt and pepper to chicken Heat oil in pan and brown chicken on both sides Place chicken in large casserole Reserve some of the oil from chicken to sauté the mushrooms
2 kg of potatoes	Peel and chop potatoes in large pieces (4-6) Place potatoes in a pot and cover with water Bring to a boil and simmer for 5 minutes Drain potatoes and add to chicken
24 pearl onions, peeled or 3 large onions, peeled and cut in 8ths 5 carrots, cut in 1.5cm slices 5 celery branches, cut in 1.5cm slices 2 sprigs of thyme 1 sprig of parsley 1 bay leaf 600ml of chicken stock	Cut vegetables and add to chicken Add herbs, strained marinade liquid and chicken stock Bring to a boil and let simmer for approx. 40 minutes, until vegetables are cooked
4 small pkgs of diced bacon 20 shitake mushrooms cut in large slices 6 chicken livers, chopped	While vegetables are cooking: In a frying pan with the remaining oil from chicken, fry bacon until crisp Add mushrooms and chicken livers to pan and sauté for 8 minutes
3 tbsp. of cornstarch with a little water	To thicken broth: When vegetables are cooked, strain liquid into a pot Add cornstarch mixed with water and simmer until thickened Pour thickened sauce back into casserole with chicken
Juice of 1/2 lemon	Add the fried mushroom mixture and lemon juice to chicken Mix well and simmer for another 10 minutes Serve with bread