Mme Maigret’s Coq Au Vin

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 600 g chicken (no bones and skin)
• 200 g carrots
• 100 g leeks (one leek)
• 100 g onions
• 4 shallots
• 2 garlic cloves
• 2 tablespoons lard (may be replaced with butter or live oil mixture)
• 1 tablespoon flour
• 200 ml wine ( riesling)
• 10 g salt
• 2 g pepper
• 1 g nutmeg
• 1/3 teaspoon thyme (dried)
• 1 egg yolk
• 100 ml cream
• 1 tablespoon lemon juice
• 2 teaspoons brandy (sloe brandy)
• 20 g parsley (finely minced)

Recipe

• 1 finely slice a carrot, a leek and an onion. cut up a chicken of about 2kg into pieces. put the vegetables, a bouquet of parsley and the chicken bones and skin into a pot. add 300ml water and simmer for 30 minutes to obtain chicken stock.
• 2 meanwhile cut 2 carrots in round slices and chop 4 shallots and 2 garlic cloves.
• 3 in another pot brown the remaining chicken pieces in 2 tablespoons lard (shortening) over a brisk heat.
• 4 take these out and put in the carrot slices and the chopped shallots and garlic. reduce the heat and lightly brown for 10 minutes.
• 5 put the chicken pieces back into the pot. sprinkle with 1 tablespoon flour and stir.
• 6 pour over the chicken stock – there should be about 100ml after reduction with the same quantity of riesling. season it with salt and pepper, little grated nutmeg and dried thyme.
• 7 cook for about 90 minutes (depending on the age of chicken).
• 8 take out the chicken pieces and place them on a warm dish. thicken the sauce away from the heat with an egg yolk thinned with 100ml single cream.
• 9 finally, add the juice of lemon and 2 teaspoons sloe brandy. pour the sauce over the chicken in its pot and serve.