This is a classic French recipe with chicken and vegetables in a delicious wine sauce
Mix the flour with paprika powder and a good pinch of salt and pepper. Roll the chicken well in the flour and make sure that as much flour as possible sticks to the chicken.
Slice the mushrooms and onion.
Peel the winter carrot and cut it into slices as well.
Cut the bacon into strips.
Heat a little butter in the pan and fry the drumsticks briefly, but golden brown on the outside, for about 5 minutes. Then remove the drumsticks from the pan. If there is still some flour in the pan, just leave it alone.
Then fry the bacon, carrots, mushrooms and onion in the same pan with the remaining butter for about 3 minutes.
Then add wine, a stock cube, diced tomatoes, thyme and gradually add the water. Cook over high heat for 5-10 minutes and add the chicken drumsticks, then simmer for about 45 minutes. The wine sauce will thicken well during this time.
Tip: Does the sauce not thicken enough? Then use a little of the leftover flour or some cornstarch to thicken the sauce. Dissolve this in a bowl of water before adding it to the coq au vin.
This recipe was made by Jaimy
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