Coq Au Vin Bourguignonne

Cut the prepared chicken into pieces.

In a large pan fry the salted and peppered chicken pieces in hot butter until brown on both sides, add the sliced mushrooms, the diced onions and the minced garlic and braise.

Flambé cognac in a heated soup ladle, light the whole thing with it, dust with the flour, fill up with the warmed red wine until the whole thing is covered. Cover and simmer for about 25 minutes.

In the meantime, fry the very finely diced bacon in a frying pan and add it to the finished dish.

Serve with white bread and green salad.

The taste of the dish depends on the quality of the wine!

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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