![Dauphine potatoes with coq au vin](/storage/attachments/9ad4c021-c718-4e0c-8802-5fda6c4d6777/aspect8x5__mood-302195-dauphine-potatoes.png)
Ingredients
|
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 |
![Dauphine potatoes with coq au vin](/storage/attachments/9ad4c021-c718-4e0c-8802-5fda6c4d6777/aspect8x5__mood-302195-dauphine-potatoes.png)
-
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.
![Dauphine potatoes with coq au vin](/storage/attachments/9ad4c021-c718-4e0c-8802-5fda6c4d6777/aspect8x5__mood-302195-dauphine-potatoes.png)