Coq au Vin with Chicken Drumsticks

Method

1. 1
   • chicken drumstick8
   • saltto taste
   • black pepperto taste

   Season the chicken drumsticks — Pat the chicken drumsticks dry and season generously with salt and black pepper.

2. 2
   • bacon150 g
   • olive oil2 tbsp

   Fry the bacon lardons — Heat the olive oil in a large oven-safe pot and fry the bacon lardons over medium heat until crisp. Remove with a slotted spoon and set aside.

   ⏱5 min
3. 3
   • chicken drumstick8
   • bacon150 g

   Brown the chicken drumsticks — In the same pot, brown the chicken drumsticks on all sides, about 8 minutes. Remove and set aside with the bacon.

   ⏱8 min
4. 4
   • button mushroom250 g
   • shallot12
   • garlic2

   Cook the shallots and mushrooms — Add the shallots and mushrooms to the pot and cook for 5 minutes until lightly golden. Stir in the garlic and cook for 1 minute more.

   ⏱6 min
5. 5
   • red wine5 dl
   • chicken stock2½ dl
   • tomato paste2 tbsp
   • wheat flour2 tbsp

   Deglaze with wine and stock — Sprinkle in the flour and stir to coat the vegetables, then stir in the tomato paste. Pour in the red wine and chicken stock, scraping up any browned bits from the bottom of the pot.

6. 6
   • bacon150 g
   • fresh thyme2 tsp
   • bay leaf1

   Braise in the oven — Return the chicken and bacon to the pot, add the thyme and bay leaf, and bring to a simmer. Cover and transfer to a 180°C oven for 45 minutes, until the chicken is fall-off-the-bone tender.

   ⏱45 min
7. 7
   • chicken drumstick8
   • fresh thyme2 tsp
   • bay leaf1
   • saltto taste
   • black pepperto taste

   Season and serve the drumsticks — Remove the bay leaf and thyme stems, taste and adjust the seasoning with salt and pepper, then serve the drumsticks hot with their sauce.