Coq Au Vin Vanwell
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg chicken
- 1 small Can / s tomato paste
- 2 teaspoons Dijon mustard
- 2 tablespoon honey (wild flowers, strong and aromatic)
- 4 clove (s) garlic, peeled, halved
- 1 can tomatoes, peeled
- 1 pinch (s) clove powder
- 1 teaspoon, sprinkled paprika, hot pink
- Cayenne pepper to taste
- 2 sprigs rosemary, finely chopped
- thyme
- salt and pepper
- olive oil
- 1 tablespoon flour
- 300 ml red wine, strong (e.g. Syrah)
- 4 shallot (s), halved
Print Recipe
Pin Recipe Instructions
- The chicken is cut into 6 parts, salted and peppered, floured and on the highest level in
- Seared olive oil.
- In a baking dish, tomato paste, mustard, pepper, salt, cayenne pepper, cloves, paprika and honey are stirred into a homogeneous mass, the chicken parts are turned over and evenly distributed and all other ingredients are added.
- In the open baking dish, the dish sears on the middle rack at 200 degrees top / bottom heat for about 50 minutes in the oven.
- I serve it in a casserole, everyone can take their favorite parts, plus a baguette
- handed and drunk red wine at will.
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