Coq Au Vin

Pasta dishes are always a good idea!

Divide the chicken in half. Remove wings, backbone and skin – for the stock. You are left with the drumsticks, thighs (the breast fillets are for the Schnitzel Frankfurter style).

For the marinade, place the chicken pieces in a large enough bowl and pour enough red wine to cover them. Add the spices, mustard, balsamic vinegar, cognac, paradeis pulp, bouquet garni and 2 quartered onions. Leave in the marinade for 3 hours or 3 days, according to taste.

For the stock, chop the wings, backbone and skin, season with sugar, add the chopped onion and fry in hot olive oil until crispy. Pour ½ l of water, add stock cubes and simmer gently in an open saucepan over a low heat until the liquid is reduced to 1/4.

Pour the concentrate through a sieve or straining cloth and refrigerate until ready to use. There it will gel under the preserving fat layer.

Remove the chicken pieces from the marinade, season with “flavor magic” and set aside. Simmer the marinade in an open saucepan over low heat. Don’t mind all the foam that forms. Do not fry the marinated chicken pieces in hot fat, because the marinated parts will splatter all over the kitchen during the frying.

Besides, frying pickles does nothing to improve the taste.

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