The French classic coq au vin

Guest chef Eirik Strøm from Lillebø’s Code restaurant prepares the French classic coq au vin here. Originally rooster meat was used, here chicken is used. The stew is served with delicious mashed potatoes – you can find the recipe at the end of the article.

You need this for three people:

  • 1 whole chicken (preferably buy breast and thighs if you have trouble deboning chicken), boneless chicken, cut thighs and breast in half
  • 200 g of bacon in thick pieces
  • 2 peeled carrots in thick pieces
  • 2 peeled spring onions (regular onions) in thick boats
  • 200 g of mushrooms/flavors
  • 2 bay leaves
  • 1 sprig thyme (optional)
  • 1 bottle of cheap red wine
  • 4 dl chicken broth (you can cheat with ready-made chicken broth)
  • 100 g butter cubes
  • Oil for frying
  • Salt and pepper

Here’s how you do it.

Fry the chicken pieces until hard (they should be almost black), fry the bacon, carrots, onions and mushrooms. Put everything together with bay leaves and thyme in a baking dish, cover with chicken stock and red wine, preferably the day before so that the chicken can marinate well.

Place the mold in an oven preheated to 150 degrees for approx. 1 hour and 45 minutes. You can easily lower the temperature if you go on a trip in between, for example to 100 degrees approx. 2-2.5 hours.

Pour the broth into the pot, boil for approx. 70 percent and mix in the butter cubes.

Feel free to cook extra vegetables if you want, it’s also very good to fry some extra mushrooms and sprinkle bacon on top.

Mashed potatoes:

  • 250 g of almond potatoes
  • About. 1 dl cream
  • 50 g of butter
  • 3 tbsp olive oil
  • Salt and pepper

Here’s how you do it.

Cook the almond potatoes until soft before peeling and puree. Boil the cream, butter and olive oil and add the potatoes, whip the mixture quickly before adding the salt.

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