|
|
Agristo Dauphine potatoes |
|
4 |
chicken legs |
|
200 grams |
bacon, cubed |
|
250 grams |
mushrooms, cleaned and sliced |
|
2 |
onions, finely chopped |
|
2 cloves |
garlic, minced |
|
750 ml |
red wine |
|
250 ml |
chicken stock |
|
2 tablespoons |
tomato puree |
|
2 tablespoons |
flour |
|
2 |
sprigs of thyme |
|
2 |
bay leaves |
|
|
Salt and pepper to taste |
|
|
Fresh parsley, chopped (for garnish) |
|
|
neutral oil |
Prepare the Dauphine potatoes according to the cooking instructions.
Sprinkle the chicken legs with salt and pepper. Fry them in a large frying pan with some neutral oil until they are brown on all sides. Remove the chicken from the pan and set aside.
Fry the bacon in the same pan until crispy. Add the onions and garlic and fry until soft.
Add the mushrooms and fry until they start to brown. Add the tomato puree and flour, stir well.
Slowly add the red wine and bring to the boil. Add the chicken stock, thyme and bay leaves.
Return the chicken legs to the pan, cover and simmer over low heat for 1.5 hours or until the chicken is cooked through and the liquid has thickened.
Serve the Coq au Vin with the Dauphine potatoes, sprinkled with fresh parsley.