Coq Au Vin Recipe [Coq au Vin Rezept]

While I'm sitting here and having dinner (commercial potatoe salad ... oh well) I thought I might as well post another recipe.
This time it's Coq Au Vin, a very famous French dish. I've heard about it during my first French class in high school. We had a weird book about Arthur le perroquet and other stuff...

For this recipe you need time to let the chicken rest!! So if you want to have Coq au Vin for dinner, you should prepare it around lunch.

Coq Au Vin for 4 (470kcal/serving)

4 chicken legs
400ml red wine
1 small onion
50g celery
100g carrots
2 garlic gloves
2 bay leaves
flour
30g butter
600ml veal stock (commercial product, of course)
salt and pepper to your taste

1. Peel the onion. Cut them into ca. 1cm cubes. Dice the celery into 1cm pieces.. Peel the carrots and cut the same size as the celery.
2. Without peeling, crush the garlic with a spoon.
3. Cut the chicken legs into two parts: thigh and drumstick.
4. In a big bowl, place onions, celery, garlic and carrots. Put the meat on top of the vegetables. Pour over the wine. Add bay leaves. Cover the bowl with plastic wrap and let it rest in the fridge for ca. 5 hours.

5. Take the meat out the wine and keep the marinade! The meat will have a very weird colour  now, but that's alright! Get the garlic gloves out of the marinade. You won't find them later.
6. Dry the meat with kitchen towles. Now put on a plate and season with salt and pepper.
7. Sprinkle the flour and turn, so the meat is covered.
8. Now, in a big pan, let butter melt over medium heat.
9. Lay in the meat, skin side down. Fry until the skin gets golden brown. Turn and keep frying until brown as well.

10. Pour over the marinade. Add the stock and bring to medium heat.

11. Bring to a boil, then reduce heat to low. Cover the pan and let simmer for about 20 minutes.
12. Then just taste with salt and pepper and you're done!!

Bon appetit!