Coq au Vin

Steps

1. 1

   Season chicken thighs with salt and pepper. Dust lightly with flour, shaking off the excess.

2. 2

   Melt butter in a casserole and brown the thighs on both sides until golden. Set aside.

3. 3

   In the same pot, fry the lardons, pearl onions and sliced carrots for 5 minutes.

4. 4

   Add the crushed garlic, bouquet garni and return the chicken. Pour in the red wine and bring to a boil.

5. 5

   Lower the heat, cover and simmer for 1 h 15 min. Add the sliced mushrooms 20 minutes before the end.

6. 6

   Remove the bouquet garni, adjust seasoning and serve with steamed potatoes or fresh bread.