The secret of this coq au vin or white wine chicken , in addition to the wine, are the vegetables that are added when stewing it and the spices that are used to flavor it. If we also add some garnish potatoes, then we will have a complete dish all in one.
- 40g of butter
- 1 free range chicken
- 50g of butter
- 2 fresh onions chopped
- 2 garlic cloves minced
- 250 g sliced mushrooms
- 3 bay leaves
- 1 sprig of parsley
- 250 ml of chicken broth
- 1 bottle of white wine (the better the wine, the better the result)
- 400 ml fresh cream
- a few grains of black pepper
In a frying pan put the 40 g of butter to heat. When it starts to bubble, put the chicken pieces to brown. Do it in two batches to ensure that the chicken pieces are well browned everywhere. Remove the chicken when all the pieces are well browned and set aside.
In a saucepan put the butter with the chopped garlic and the chopped onions to brown. You have to do it over low heat so that they cook little by little. When they are ready, add the sliced mushrooms and sauté. Then add the white wine and bring to a boil.
Then place the chicken pieces in the saucepan and add the chicken stock. Cover and cook over medium heat for about 15 minutes. Uncover then and cook for another 30 minutes but uncovered.
Remove the chicken from the saucepan and add the liquid cream. Increase the heat and cook for 5 minutes until the sauce reduces. Return the chicken and give a new boil.