INGREDIENTS

• 4 large chicken legs (approx. 1.2 kg)
• Salt, pepper
• 150 g bacon
• 2 sticks of celery
• 2 carrots
• 200 g mushrooms
• 1 onion
• 2 garlic cloves
• 5 sprigs of thyme
• 1 tbsp tomato puree
• 250 ml dry white wine
• 600 ml chicken stock
• 1 bay leaf
• Cornstarch to thicken, optional
• 3 sprigs of parsley

HOW TO MAKE IT

1. Wash the chicken legs, pat them dry and cut them in half. Season with salt and pepper. Cut the bacon into pieces. Clean and wash the celery and cut into pieces. Clean and peel the carrots and cut into slices at an angle. Clean the mushrooms and halve or quarter them, depending on their size. Peel and chop the onion and garlic. Wash the thyme sprigs and shake them dry.
2. Place the insulating ring on the STAUB Precision Induction Multi Cooker. Place a 5.5 qt STAUB cocotte in. Preheat to 370 °F using the manual temperature setting or the “Browning” program with a time setting of 10 minutes. Fry the bacon in it until crispy. Add the meat and fry on both sides for a total of about 5 minutes and remove. Add the vegetables and fry for another 2-4 minutes. Add the tomato paste and fry briefly, then deglaze everything with white wine and pour in the chicken stock. Put the meat back in, add the thyme sprigs and bay leaf.
3. Cover and cook the meat in the program “Slow Cook High” for about 6-7 hours or “Slow Cook Low” for about 8-9 hours.
4. Take out the chicken. Boil the sauce down to the desired consistency or bind it and season again. Re-add the chicken and heat. Wash the parsley, shake dry, pluck the leaves and chop finely. Serve the Coq au vin sprinkled with parsley.
5. Serve with baguette, rice or tagliatelle.

Tip

Traditionally, Coq au vin is prepared with red wine. If you want to avoid using wine altogether, increase the amount of chicken stock accordingly.

Info

This delicious stew can be stylishly served directly from the STAUB cocotte. The practical heat protection mat provides the perfect base and protects the surfaces.