Coq Au vin

Updated at: Thu, 17 Aug 2023 04:47:04 GMT

Step 1

Heat the oven to 400°F. Add all the prepared vegetables to the baking dish alorg with the oil and some salt and pepper. Toss. Season the chicken legs allover, then place them on top of the vegetables. Sprinkle the bacon pieces on top of the vegetables, around the chicken.

Step 2

Place in the preheated oven and roast everything together for 40 minutes, giving the vegetables a stir halfway through.

Step 3

Remove from the oven and add the wine, crushed garlic, thyme, and bay leaf. Whisk a couple of tablespoons of the hot broth with the flour to form a smooth paste. then mix into the rest of the broth and pour into the dish, too. Turn the chicken legs skin side down -they should be almost submerged--and place in the oven for 20 minutes. Remove from the oven again and skim off any fat that has risen to the surface. Turn the chicken back so that the skin is facing up and return to the oven for another 30 to 40 minutes, until the skin has crisped and the sauce has reduced (You shouldn't need to do this, but if the sauce is still thin at the end of cooking remove the chicken from the dish and set aside somewhere warm. Whisk another tablespoon of flour into a tablespoon of the hot sauce, until smooth, then stirinto the liquid in the dish and cook for another 10 minutes, without the meat. However, keep in mind that this sauce shouldn't be thick and gloopy, but rich and glossy)

Step 4

Serve with the fresh parsley sprinkled over the top and with crusty bread to mopup

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