Coq au vin

Ingredients

2 tablespoons olive oil

50 grams butter

1 organic broiler chicken, e.g., from Lankerenhof (orderable via www.hofweb.nl), cut into 6 pieces

100 grams smoked bacon cubes

24 pearl onions

2 tablespoons flour

1 bottle fruity red wine, e.g., Côtes du Rhône

1 bouquet garni of fresh herbs, such as rosemary, thyme, bay leaf, sage

2 cloves garlic

250 g mushrooms, cut into pieces

freshly grated nutmeg

freshly ground pepper and salt

1 tablespoon brandy

Arugula and parsley for garnish.

Preparation

1. Heat oil and butter in a heavy-bottomed pan, add chicken pieces and brown them on all sides until golden. Remove chicken pieces from the pan.
2. Add bacon to the pan and fry until crispy. Add onions and fry until lightly colored. Sprinkle with flour and stir well.
3. Very slowly add the wine and bring to a boil while stirring. Then add the bouquet garni, garlic cloves, mushrooms, nutmeg, and salt and pepper to taste.
4. Return the chicken pieces to the pan, ensuring they are covered by the liquid, and bring to a boil. Simmer covered for 15 minutes, then place in the Ecostoof for 3 hours.
5. Check if the chicken is tender. If not, remove the pot from the Ecostoof, place it on the stove, bring to a boil and simmer for 10 minutes. Place the pot back in the Ecostoof for three hours or longer.
6. Remove the chicken pieces from the pot, place them in a warm bowl with a lid, and put them back into the Ecostoof.
7. Remove the bouquet garni from the sauce. Pour the brandy into the sauce and cook uncovered for 5 minutes until the liquid has reduced to about 300 ml. Taste and adjust seasoning if necessary.
8. Arrange the chicken pieces on preheated plates and garnish with arugula and parsley. Serve the sauce in a separate bowl.
9. Serve with celeriac puree, Brussels sprouts (or other vegetables), and a sweet-sour chutney, such as plum chutney.