Name: Coq au vin
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 10 servings
Cuisine: Boil
Ingredients: 2.5 kg chicken whole, cut into 6; 1 carrot; 1 tsp black peppercorns; 1 onion; 150 g pancetta; 12 pancetta streaky slices, or unsmoked bacon; 30 g butter; 2 onion sliced; 6 carrots large; 2 celery stalks sliced; 2 cloves garlic cloves; 5 cardamom pods; 2 Tbs flour; 2 Tbs cognac; 1 wine red, bottle; 5 sprig fresh thyme; 3 bay leaves fresh; 40 g bay leaves fresh; 12 onions small, peeled; 200 g morel mushrooms

Recipe Disclaimer

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Ingredients (20)

2.5 kg	chicken — whole, cut into 6
1	carrot
1 tsp	black peppercorns
1	onion
150 g	pancetta
12	pancetta — streaky slices, or unsmoked bacon
30 g	butter
2	onion — sliced
6	carrots — large
2	celery stalks — sliced
2 cloves	garlic — cloves
5	cardamom — pods
2 Tbs	flour
2 Tbs	cognac
1	wine — red, bottle
5 sprig	fresh thyme
3	bay leaves — fresh
40 g	bay leaves — fresh
12	onions — small, peeled
200 g	morel mushrooms

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Method:

Put the chicken carcass and giblets into a stock pot, cover with water and add an onion and a carrot, 1 teaspoon peppercorns, 5 cardamom pods and boil.

Turn the heat down and allow it to simmer until you need it.

Cut the pancetta into slices.

Fry them in the butter until they are golden and remove them without the fat.

Season the chicken sections with salt and pepper and put them in the fat from the pancetta.

Do not flip them constantly, turn them over when the bottom of the piece of chicken is honey coloured and when both sides are done, remove and set aside.

Take the sliced celery and onion and fry them in the pan in which the chicken pieces have been fried until they are translucent.

Add the chicken and the pancetta to the vegetables and stir in the flour and cognac and the herbs.

Pour in the chicken stock and the wine and allow to boil gently.

After about 15 minutes, add the small onions, the carrots and the mushrooms.

Cook, partially covered, on low-medium heat until the chicken is just starting to get soft.

Remove the lid and start to reduce the stock until it is just getting thick.

Grill the streaky pancetta and garnish each serving with crispy pancetta.

Serve with rice or crunchy bread