Coq au Vin - Chef Recipe by Sylvain Bernard

Coq au Vin - Chef Recipe by Sylvain Bernard


4 chicken legs
Dry red wine
5 garlic cloves, crushed
1 stalk of celery, sliced
3 carrots, sliced
2 brown onions, sliced
1 bunch thyme
1 bunch rosemary


Marinate chicken legs overnight in red wine (enough to cover the chicken) with garlic, celery, carrots, onions and herbs.

In a large frying pan, cook the chicken legs on a medium to high heat until golden. Do not cook through, only to golden on the outside.

Glaze with marinade and cover. Cook in a slow heat oven at 150 C for 90 minutes.

Serve with mashed potato or pasta.

Recipe provided by Chez Olivier

Photo Credits: Nagi - Recipe Tin Eats

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