Coq au white wine - Coq au vin med vitt vin

COQ AU WHITE WINE
Coq au vin med vitt vin

6 servings

2 lbs chicken thigh fillets

2 tablespoons butter or margarine
salt, white pepper
1/3 cup water
2 carrots
8 shallots
2 cups white wine
2 tablespoons concentrated chicken bouillon
2 bay leaves
2 teaspoons finely chopped fresh thyme
or ½ teaspoon dried thyme
2 garlic cloves
½ leek
4½ oz bacon
7 oz fresh mushrooms (champignons)
2 tablespoons Maizena

Decoration:

fresh thyme

Brown the chicken in fat in a frying pan. Flavour with salt and pepper on all sides and transfer to a pot. Fry in 4 turns and whisk the pan with water after each (in total approx 1/3 cup). Add the water to the pot.

Peel and slice the carrots and peel the shallots. Brown carrots and shallots in fat in the frying pan and transfer this to the pot as well. Add wine and bouillon, bring to a boil and add bay leaf and thyme. Peel and chop the garlic and add it. Let the stew simmer for about 25 minutes.

Rinse and slice the leek. Cut the bacon in pieces and rinse and trim the mushrooms. Cut large mushrooms in half. Brown mushrooms and bacon. Put the leek, mushrooms and half of the bacon in the pot and simmer for another 5 minutes.

Mix Maizena or substitution with some cold water and stir this into the pot. Bring to a boil again, then remove from heat. Flavour to taste with salt and pepper. Sprinkle remaining bacon and fresh thyme over the pot. Serve with boiled potatoes – and I couldn’t eat it without a tomato salad. I'm crazy about tomato salad. 

Enjoy!

Bella