Chemnitzer Coq au Vin

Ingredients

• 1 handful crimini mushrooms chopped
• 1 tablespoon butter 
• 4  carrots chopped
• 300 gram .6 lb. chicken legs and thighs. this weight usually gives me 4 legs and 4 thighs 
• 1 tablespoon flour 
• 2 servings parsley fresh
• 2  garlic clove crushed
• 2 servings olive oil 
• 1  onion diced
• 1 cup red wine 
• 2 servings salt and pepper 

Equipment

• frying pan
• oven
• casserole dish

Directions

1. Pre-heat the oven to 350 degrees Fahrenheit / 180 degrees Celsius.
2. Heat oil in a large skillet over medium-high heat.
3. Add the chopped carrots and onion. Once the carrots and onions are nicely browned, remove them from the pan.
4. Add a little more oil and add the garlic and mushrooms.
5. When the mushrooms are done, add them in with the carrots and onion.
6. Brown both sides of the chicken legs in the skillet.
7. Remove the chicken legs and put them in a casserole dish.
8. Now add the red wine to the skillet.
9. Let simmer for a few minutes.
10. Put the carrots, onion, and mushrooms in the casserole dish around the chicken legs.
11. Pour in the red wine.
12. Bake in the oven for about an hour.
13. When the chicken is almost done, mix the butter and flour to make a paste. 1
14. Take the casserole dish out of the oven and put the chicken on the serving plates.
15. Mix the butter and flour paste into the sauce (which is still in the casserole dish) bit-by-bit to thicken it. 1
16. Spoon the saucy mushrooms and carrots onto the serving plates. Bon appetit!