Summary

Ingredients

• 1.2 kg chicken, divided into 4 pieces
• 125 g bacon, mixed, diced
• 4 shallot (s), halved lengthways
• 2 clove (s) garlic, roughly chopped
• 4 carrot (s), peeled and cut into thick slices
• 1 fennel, roughly chopped
• 2 bell peppers, cut into pieces
• 400 g mushrooms, brown, possibly halved
• 150 ml red wine
• 2 cl calvados or cognac
• 1 tablespoon, heaped tomato paste
• 3 tablespoon soy sauce
• salt and pepper
• thyme
• rosemary
• Chicken seasoning
• 2 bay leaves

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Instructions

1. Season the chicken pieces with chicken seasoning, salt and pepper and fry in olive oil on all sides, remove from the roaster and set aside. Add one after the other to the frying fat: diced bacon, shallots, garlic, carrots and fennel. Braise everything a little. Then add the peppers and mushrooms and sauté for about 2 minutes. Add the tomato paste and sweat. Deglaze the bacon and vegetable mixture with calvados and red wine, then season with soy sauce, thyme, rosemary and bay leaf. Place the chicken pieces on the vegetable mixture and slide the roasting pan without a lid into the oven preheated to 200 degrees. Braise the coq au vin for 60 minutes. Serve the coq au vin with rice, tagliatelle or baguette.