How it tastes
Deep red wine, smoky bacon, sweet Rüebli and parsnip, plus polenta with savoury mountain cheese.
Coq au vin with polenta
Chicken legs braise in red wine until the meat slides off the bone, joined by bacon, mushrooms and root vegetables like Rüebli, parsnip and celeriac. Underneath sits creamy polenta with Bündner mountain cheese, soaking up the dark sauce.
- kcal
- 663
- Protein
- 45.7 g
- Carbs
- 34.2 g
- Fat
- 32.2 g
per portion (440 g)
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Why you'll love it
Perfect for
A Sunday table with guests who linger and go back for seconds.
Recipe Cook it yourself
- Prep approx. 35 min
- Simmer approx. 40 min
- Total approx. 75 min
Chicken legs braised in red wine with bacon, root vegetables and mushrooms, served with Bramata polenta and Graubünden mountain cheese.
Method
Polenta
Bring the water and stock to the boil in a pan. Add the milk, bay leaf and nutmeg. Pour in the polenta in a steady stream, stirring, and simmer over a low heat for approx. 40 min., stirring occasionally. Remove the bay leaf, stir in the cheese and season with salt and pepper. The polenta should still be slightly runny; if not, add a little water or milk.
Brown the chicken
While the polenta simmers, season the chicken. Heat the oil in a wide frying pan or casserole. Brown the chicken on all sides for approx. 6 min. until golden, then remove.
Bacon and vegetables
Fry the bacon in the same pan for approx. 3 min. until crisp, then remove. Fry the vegetables, mushrooms and onion in the bacon fat for approx. 5 min., season lightly with salt, then remove.
Braise
Toast the tomato purée in the same pan for approx. 1 min. Deglaze with the red wine and reduce for approx. 2 min. Pour in the stock, add the pepper and salt. Return the chicken to the pan, cover and simmer over a low heat for approx. 30 min. Remove the chicken and keep warm.
Finish the sauce
Reduce the sauce uncovered to approx. 100 ml. Then add the vegetables to the sauce and simmer for approx. 8 min. until tender. Add the rosemary and bacon. Pour in the cornflour mixture, stirring, and simmer for approx. 1 min. until the sauce thickens slightly. Season to taste and briefly reheat the chicken in the sauce.
To serve
Divide the polenta between plates, arrange one drumstick and one thigh alongside, and spoon over the sauce and vegetables.
- Tip:
- The cooking time of the polenta depends on how coarse it is. Bramata needs approx. 40 min., very fine polenta only approx. 10 min. So put coarse polenta on first and prepare the coq au vin while it simmers.
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What's inside
Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.
663kcal
Nutrition facts
per portion (440 g) · 2774 kJ
Energy from
- Protein 30 %
- Carbohydrates 22 %
- Fat 48 %
Share of daily intake
- Protein45.7 g91 %
- Carbohydrates34.2 g13 %
- of which sugars9.3 g10 %
- Fat32.2 g46 %
- of which saturates11.2 g56 %
- Salt6.2 g103 %
Reference intake of an average adult (8400 kJ / 2000 kcal).
All nutrition facts per portion and 100 g
| Nutrient | Portion | 100 g |
|---|---|---|
| Energy | 2775 kJ663 kcal | 631 kJ151 kcal |
| Fat | 32.2 g | 7.3 g |
| of which saturates | 11.2 g | 2.5 g |
| Carbohydrates | 34.2 g | 7.8 g |
| of which sugars | 9.3 g | 2.1 g |
| Fibre | 4.6 g | 1.0 g |
| Protein | 45.7 g | 10.4 g |
| Salt | 6.2 g | 1.4 g |
Ingredients
- Alpstein chicken thighs (CH)
- Water
- Veal stock
- Whole milk
- Red wine
- Rindless breakfast bacon, in one piece, from free-range pigs (CH)
- Celery
- Parsnips
- Carrots
- Onions
- Polenta
- Button mushrooms
- Graubünden full-fat mountain cheese
- Tomato purée
- Vegetable stock
- Rosemary
- Salt
- Cornflour
- Salt, pepper
- Rapeseed oil
- Pepper
- Mace
- Bay leaves
Full declaration
Alpstein chicken thighs (CH) (chicken meat (CH) 100%.), water, veal stock (water, veal bones, red wine (contains SULPHITES), root vegetables (carrots,onion, leek, CELERY) salt, pepper, bay leaf, juniper), WHOLE MILK, RED WINE (SULPHUR DIOXIDE), rindless breakfast bacon, in one piece, from free-range pigs (CH), CELERY, parsnips, carrots, onions, polenta 5 %, button mushrooms, Graubünden full-fat mountain cheese (MILK (CH), salt, cultures, rennet from the mountain region), tomato purée (tomatoes, salt), vegetable stock (sea salt, maltodextrin, vegetables 5% (parsnips, leek, onions, pumpkin), raw cane sugar, carrot juice 2%, yeast extract, carrot juice concentrate, spice, parsley extract), rosemary, salt, cornflour, salt, pepper, rapeseed oil, pepper, mace, bay leaves.
Translated – the German declaration is legally binding.
Show German declaration
Alpstein Poulet Schenkel (CH) (Pouletfleisch (CH) 100%.), Wasser, Kalbsfond (Wasser, Kalbsknochen, Rotwein (enthält SULFITE), Wurzelgemüse (Karotten,Zwiebel, Lauch, SELLERIE) Salz, Pfeffer, Lorbeer, Wacholder), VOLLMILCH, ROTWEIN (SCHWEFELDIOXID), Frühstücksspeck ohne Schwarte, am Stück vom Freilandschwein (CH), SELLERIE, Pastinaken, Rüebli, Zwiebeln, Polenta 5 %, Champignons, Bündner Bergkäse Fett (MILCH (CH), Salz, Kulturen, Lab aus dem Berggebiet), Tomatenpüree (Tomaten, Salz), Gemüsebouillon (Meersalz, Maltodextrin, Gemüse 5% (Pastinaken, Lauch, Zwiebeln, Kürbis), Roh-Rohrzucker, Karottensaft 2%, Hefeextrakt, Karottensaftkonzentrat, Gewürz, Petersilienextrakt), Rosmarin, Salz, Maisstärke, Salz, Pfeffer, Rapsöl, Pfeffer, Muskatblüte, Lorbeerblätter.
Allergens
Contains Milk, Celery, Sulphites. May contain traces of other allergens.
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