Chicken a la Coq au vin

Chicken a la Coq au vin

Chicken a la Coq au vin is a recipe prepared in the same way as Coq au vin, but with blackcurrant juice instead of red wine and without cognac. It is supposed to be an alternative for everyone how to prepare the dish tasty without alcohol. It also saves you a few calories. I cooked chicken a la coq au vin in a pressure cooker. You can also prepare it in a normal casserole, where the dish is braised for 30 minutes with the lid closed after frying and another 15 minutes without lid. In the pressure cooker, chicken a la Coq au vin is boiled briefly after frying and then braised for 15 minutes. The meat becomes very tender. Rinse the inside and outside of a ready-to-cook chicken thoroughly under running water and dry with kitchen paper. Remove the visible fat at the exit of the abdominal cavity, at the rump. Cut the chicken with poultry scissors or a sharp kitchen knife into 4 pieces of equal size. Heat the clarified butter in the pressure cooker or casserole and fry the chicken quarters in portions all around. Place the chicken quarters on a plate and set aside. Brown the bacon in the dripping. Peel onions, cut into small cubes, add to bacon and sauté at low temperature. Peel, halve and add the shallots. Clean the mushrooms, cut them into quarters or halves depending on their size and put them in the pressure cooker. Add a bay leaf and fry lightly with the mushrooms. Sprinkle flour over the mushrooms and stir in well with a wooden spoon. When the flour is lightly sweated, pour cold chicken stock over the mushrooms and stir well. Add black currant juice and season with thyme, pressed garlic, pepper and salt. Place the chicken on the vegetables and close the lid. Set cooking level 1 on the lid. Set the stove to the highest temperature. As soon as the first ring of the cooking level appears, switch the temperature down from the stove to the low level. Cook the chicken a la Coq au vin in 15 minutes. Drain the steam according to the manufacturer's instructions and carefully open the lid of the casserole. Arrange chicken a la Coq au vin on plates as shown in the picture above and serve with fresh baguette.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
391 kcal
21 g
38 g
12 g

(C)opyright by Marions Kochbuch