Cog au vin

Ingredients for Cog au vin

Instructions for Cog au vin

To prepare the Cog au vin recipe, please follow these instructions:

Partér each Rooster chicken into 4 pieces, and dry them thoroughly. Willow buds. Rinse and clean the mushrooms. Melt 2 tablespoons butter in a pan, let roast slices roast light brown, take them up and place them aside until further notice.

Com pieces of meat in the Pan and brown them lightly all over the place in the hot fat, sprinkle with flour and let it Roast with. Sprinkle the meat with salt and pepper, Bacon slices into the casserole came again and let meat and pork tingle for low heat, covered, for 10 minutes and Turn everything on a single occasion during this time.

Add the cognacen of pieces of meat and add the wine and as much chicken stock, that everything will be well covered. Arrow hvidløgsfedene and pressure them into the pan through a garlic presses. Add the bay leaf and thyme.

Put again the lid on the Pan and let the right bugs for low heat for 30 min While melt 2 tablespoons butter in a skillet and fry the onions bright yellow while stirring. Then add the prepared mushrooms and fry with too low heat for 10 minutes when the meat is tender, take it out of the Pan and kept warm.

Boil the sauce into the ca. 1/4 ltr. excessive heat and remove the bay leaf up.

Com meat, onion and mushrooms in the sauce and warm everything through.

Rinse the parsley chop and chop it coarsely. Sprinkle with the parsley, the Court just before it is served.