That’s right: chick-au-vin, because we’re making an easy coq-au-vin. The original recipe requires a rooster, as well as bacon bits and pearl onions for the sauce. This recipe only needs chicken drumsticks and mushrooms. But don’t worry, the taste is on par with the original! And it’s much easier to make. After just 5 to 10 minutes of preparation, you can just let this stew simmer for the next 20 minutes until it’s done!
And chick-au-vin is best served with some homemade mashed potatoes. I know you shouldn’t play with your food, but make a dimple in the mash and poor the sauce in. Pure bliss!
If you’re making fresh mashed potatoes, start with boiling the potatoes!
Heat a cooking pot over a high heat with a good dash of oil.
Rinse the drumsticks under cold water and dab them try with paper towels. Add the drumsticks to the cooking pot and leave them be as they fry.
In the meantime, peel the onion and cut into halves.
Turn the drumsticks over once they’ve browned on one side and leave them alone some more. Cut the onion into crescents over the pot.
Add the wine and crumble the bouillon cube over the drumsticks. The chicken should be submerged for at least 2/3rds.
Cut the mushrooms into crescents over the chicken. Stir and leave to boil under a lid.
As soon as the sauce is boiling, turn down the heat and let simmer for about 20 minutes. Turn the drumsticks over after about 10 minutes in.
In the meantime, make the mashed potatoes.
After 20 minutes, take out the drumsticks and bind the sauce! Done!
Tip: You can deep freeze the drumsticks, but you can just as well eat the leftovers the next day! 😉
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Stijn was a bit sceptical, but unjustly so. The sauce was great, the chicken was nice and tender and the recipe is a breeze to make. Stijn’s a fan!
Stijn’s tip: serve oven-baked Country potato wedges as a side dish! 😉
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Have fun cooking and… bon appétit! 🙂