Halal Coq au Vin

Ingredients

• chicken1.5 kg (cut into pieces)
• onions2 medium (sliced)
• carrots3 (sliced into rounds)
• Paris mushrooms250 g (quartered)
• non-alcoholic grape juice50 cl
• halal chicken broth20 cl
• flour2 tablespoons
• butter30 g
• thyme2 sprigs
• bay leaf2 leaves
• garlic2 cloves (crushed)
• olive oil3 tablespoons
• salt1 teaspoon
• pepper1/2 teaspoon

Instructions

1. 1

   In a Dutch oven, heat olive oil and butter. Brown the chicken pieces on all sides, then set aside.

2. 2

   In the same pot, sauté onions and crushed garlic until translucent. Add carrots and mushrooms, and cook for 5 minutes.

3. 3

   Sprinkle with flour, mix well, then pour in grape juice and halal chicken broth. Stir to avoid lumps.

4. 4

   Add thyme, bay leaf, salt, and pepper. Return chicken to the pot. Bring to a boil, then cover and simmer over low heat for 1 hour and 15 minutes.

5. 5

   Check the chicken for doneness (it should be tender). Adjust seasoning if needed. Remove thyme sprigs and bay leaves before serving.

6. 6

   Serve hot, accompanied by steamed potatoes or rice.