Coq Au Vin

Rinse the chicken, rub dry and divide into 8 pieces. Salt and pepper. Put the liver aside.

Cut the smoked bacon into small cubes, remove the skin from the shallots.

Clean the mushrooms and cut them into quarters. Heat 50 g clarified butter in a roasting pan and sauté the bacon cubes until translucent. Add shallots and mushrooms and sauté. Remove from the roaster and set aside.

Dust the poultry parts with flour. First fry the drumsticks in the hot fat, then add the breast pieces and fry on all sides at high temperature until golden brown. Pour cognac over the chicken pieces. Pour red wine and poultry broth and let it boil.

Mushrooms, bacon and shallots in the roaster form. Tie together parsley, garlic, thyme and bay spice and add. Cover and simmer at low temperature for 1¼ hours. You can also finish steaming the chicken pieces in the oven at 180 °C.

Cut the white bread into triangles and toast in 30 g of melted lard until golden brown. Remove the chicken parts, vegetables and the herb bouquet from the roaster. Pour the sauce through a sieve. Pass the liver, freed from fat and sinews, through a sieve or finely grind it in a hand mixer and mix it into the sauce. Whisk the ice-cold butter into the sauce in small flakes. Do not make more.

Arrange the poultry pieces with the vegetables on a warm platter and pour the sauce over them.

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