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Coq au Vin

11 June 2021 / Team Cuisine /
Difficulty
Easy
Preparation time
1 Hour
Cooking time
12 Hours

Instruction

1
Wash the chicken legs, pat dry and then halve.
2
Peel the onion and the carrot. Cut into slices together with the celery and leek. Remove the stem from the tomato and dice roughly.Marinade the chicken legs with the vegetables, rosemary, thyme, garlic and red wine for 12 hours.
3
Remove the chicken legs from the marinade and season with salt and pepper. Vacuum seal in two bags with a little olive oil, lemon slices and bay leaves.
4
Preheat the water bath to 65 degrees and cook the bag in the water bath for 5 hours. Preheat the oven to 170 degrees.
5
Place the remainder of the marinade in a pan and cook with the chicken stock until reduced slightly.
6
Peel the shallots and caramelize with sugar in a pan, and then deglaze with the red-wine vinegar. Add the white wine, vegetable stock, a bay leaf and the curry powder and leave to simmer with the lid on for around 30 minutes.
7
Peel and halve the parsley roots. Place on a baking sheet. Add 2 sprigs of oregano, season with salt and pepper and drizzle some olive oil. Cover with aluminium foil and cook for 30-40 minutes in the preheated oven.
8
Remove the cooked chicken legs from the bag and place in the simmering stock. Leave the chicken legs to simmer for approximately 30 minutes. If necessary, thicken the stock with a small amount of corn flour.

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