A variation on Coq au vin with red wine and oven-baked potato

Name: A variation on Coq au vin with red wine and oven-baked potato
Ingredients: 20 g Oil; 300 g Mushrooms; 1 l Poultry stock; 200 g Parsley; 50 g Red wine sauce; 150 g Small red onions; 50 g Butter; 1250 g Chicken breast and thighs; 2 Thyme sprigs; 2 Bay leaves; 200 g Bacon; 30 g Mustard; 100 g Crème fraîche; 5 Grillers (sausages); 10 g Chives; 25 g Shallots; 25 g Horseradish paste; Lemon zest

Classic coq au vin with chicken, bacon, and mushrooms, served with stuffed baked potato with crème fraîche and chives.

Ingredients

20gOil

300gMushrooms

1lPoultry stock

200gParsley

50gRed wine sauce

150gSmall red onions

50gButter

1250gChicken breast and thighs

2Thyme sprigs

2Bay leaves

200gBacon

30gMustard

100gCrème fraîche

5Grillers (sausages)

10gChives

25gShallots

25gHorseradish paste

Preparation

Clean the chicken and brown both chicken parts separately all around in the oil.
In the same pan, fry the bacon until crispy.
Sauté the onions and mushrooms, thyme, and bay leaf with the bacon.
Deglaze the pan with stock and reduce by about 0%.
Add the red wine jus and reduce further.
Add the chicken thighs back in and cook for about 60 minutes in an oven at 145°C.
Add the chicken breast and cook for another 20 minutes.

Bake the potatoes for about 1 hour at 165°C, until they have the texture of a boiled potato.
Scoop out the insides of the potatoes and chop them finely.
Season with mustard, crème fraîche, lemon zest, chives, shallot, and horseradish paste.
Serve the potatoes filled with the salad.