Coq au Vin

• »4 chicken legs remove the skin and separate into thighs and lower legs
• »2 tbsp clarified butter
• »1 onion
• »2 garlic cloves Crush
• »1 tbsp tomato purée
• »2 carrots peel and cut into cubes
• »1 1/2 tbsp Cognac
• »3 tbsp maizena express, brown or corn starch
• »7 ounces button mushrooms Clean and cut into slices
• »3 1/2 ounces bacon cut into pieces
• » Salt and pepper

Marinade

• »2 cups full-bodied red wine
• »2 bay leaves
• »1 rosemary sprigs
• »1 thyme sprig
• »1 cloves

1. Heat the clarified butter in the frying pan.

2. Fry the chicken legs, season with salt and pepper and place on a plate.

3. Fry the onions and garlic in the DUROMATIC® at medium heat in clarified butter. Add the tomato puree and roast until it changes colour.

4. Quench with Cognac and allow to reduce. Then add the marinade and bring to a boil.

5. Add the meat and the carrot cubes, season to taste with salt and pepper.

6. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android

7. While the coq au vin is cooking, fry the bacon and mushrooms in a frying pan and keep them warm in the oven.

8. Open the lid, put the meat into a preheated bowl and keep it warm in the oven.

9. Reduce the sauce somewhat and bind with brown Maizena express or corn starch. Season to taste with salt and pepper.

• »4 chicken legs remove the skin and separate into thighs and lower legs
• »2 tbsp clarified butter
• »1 onion
• »2 garlic cloves Crush
• »1 tbsp tomato purée
• »2 carrots peel and cut into cubes
• »1 1/2 tbsp Cognac
• »3 tbsp maizena express, brown or corn starch
• »7 ounces button mushrooms Clean and cut into slices
• »3 1/2 ounces bacon cut into pieces
• » Salt and pepper

Marinade

• »2 cups full-bodied red wine
• »2 bay leaves
• »1 rosemary sprigs
• »1 thyme sprig
• »1 cloves

1. Heat the clarified butter in the frying pan.

2. Fry the chicken legs, season with salt and pepper and place on a plate.

3. Fry the onions and garlic in the DUROMATIC® at medium heat in clarified butter. Add the tomato puree and roast until it changes colour.

4. Quench with Cognac and allow to reduce. Then add the marinade and bring to a boil.

5. Add the meat and the carrot cubes, season to taste with salt and pepper.

6. Close the lid and cook under pressure on setting 2 for 15 minutes.

7. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android

8. At the end of the cooking time, press lightly on the pressure indicator stem until no more steam escapes

9. While the coq au vin is cooking, fry the bacon and mushrooms in a frying pan and keep them warm in the oven.

10. Open the lid, put the meat into a preheated bowl and keep it warm in the oven.

11. Reduce the sauce somewhat and bind with brown Maizena express or corn starch. Season to taste with salt and pepper.