Coq au vin

Ingredients

• 800 g Whole chicken, gibblets removed
• 8 pcs Shallots, cleaned and peeled
• 4 clove Garlic
• 3 pcs Carrots, cleaned, cut into large pieces
• 5 pcs Button mushrooms, washed but not cleaned
• 8 pcs Small potatoes, cleaned
• 4 pcs Black peppercorns
• 2 tsp Sea salt
• 200 ml White wine
• 200 ml Homemade chicken stock
• 2 pcs Bay leaf
• 2 sprig Thyme, fresh
• 2 sprig Rosemary, fresh

Method

1. Salt the cock overnight.
2. Heat the oven to 240°C. Place the cock in a large oven dish. Add some olive oil and salt on it.
3. Place the cock under the grill in the oven, until the skin gets some colour.
4. Prepare a bouquet garni from the herbs.
5. Lower the temperature to 180°C. Then take a ceramic or a Creuset pot. Place the cock in it with all other ingredients around it then add the liquid.
6. Close the lid and place the pot in the oven for about 80 minutes.