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frenchutama· 6 servings

≈1824 kkal · P 53.2g · L 81.8g · KH 230.9g (per recipe, TKPI estimate)

Ayam Anggur

Coq au Vin

Ayam Anggur
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 1 whole rooster (3-4 lbs), cut into pieces
  • 750 ml red Burgundy wine
  • 200 g bacon lardons
  • 12 small pearl onions
  • 250 g button mushrooms
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 2 sprigs thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste

Instructions

  1. 11. Marinate chicken pieces in red wine with thyme, bay leaf, and garlic for at least 4 hours or overnight.
  2. 22. Remove chicken, pat dry; reserve the wine. Render bacon in a heavy pot until crisp, then set aside.
  3. 33. Brown the chicken in the bacon fat, dust with flour, and brown lightly.
  4. 44. Stir in tomato paste, carrots, and celery; cook for 2 minutes.
  5. 55. Return bacon, pour in the wine marinade, add enough chicken stock to cover, bring to a simmer, cover and braise for 1.5 hours.
  6. 66. Sauté pearl onions and mushrooms in butter until golden, then add to the pot for the last 30 minutes of cooking.
  7. 77. Adjust seasoning, discard herb sprigs, and serve hot with boiled potatoes or crusty bread.

Source: llm-generated