Coq au Vin

Instructions

1. Preheat the oven to 230 degrees.
2. Cut the chicken thighs in half at the knee. Marinate in the fridge with the wine for 20-30 minutes.
3. Remove the chicken from the wine and pat dry with kitchen paper. Bake in the oven for 20-30 minutes.
4. In the meantime, you can prepare the remaining ingredients. To do this, peel the onion, quarter the mushrooms, dice the carrots and cut the bacon into larger cubes.
5. Fry the bacon in a little oil in a cast iron pan until crispy. Then remove and put to one side. Add the mushrooms and leave to soften until they start to colour.
6. Add the onion, carrots and plenty of salt. Stir until the vegetables have lost some of their liquid.
7. Stir in the tomato purée and garlic cloves (crushed). As soon as the tomato purée has browned a little, deglaze with cognac.
8. Once the cognac has reduced, sprinkle over the flour and stir until fully incorporated.
9. Now add the wine in which we marinated the chicken and the chicken stock. Add the bacon and bring to the boil.
10. Now add the chicken and place in the liquid as best as possible.
11. Add the herbs and place a cartouche on top. Bake in the oven at 180 degrees for 40-50 minutes.
12. The chicken should still be a little firm towards the end but already easy to pull apart.
13. Remove the chicken and set aside.
14. Now reduce the liquid in the pan and simmer for 10-15 minutes. Meanwhile, cook the pasta.
15. Add the chicken again and allow to warm.
16. Mix the pasta with butter and pasta water as required in a pan.