Sugo Coq au Vin with Pasta

Using recipes published by great German Chefs (and Chefs from other countries) makes cooking tasty dishes often so much easier. Not that I follow them to the T, but I let them inspire me.

This one is from Christian Jürgens, 2 star Chef from Restaurant Überfahrt at Tegernsee. I love to cook his recipes, they are so down to earth. The quality of the ingredients is the most important part of the dish.

You can only cook as good as your ingredients are. The rest is the skill of the Chef. That was a good description a professional told me once.

recipe for 2:
2 chicken legs free range
salt and pepper
2 tbsp olive oil
1 stalk rosemary
2 stalks thyme
1 stalk tarragon
4 cloves of garlic
3 spring onions
4 baby carrots
1 can crushed tomatoes
150 ml strong chicken stock
200 ml red wine
2 bay leaves
1 tbsp butter
1 tsp potato starch  and water
pasta

Season the chicken legs with salt and pepper. Use a cast iron skillet and brown them on both sides in olive oil. Take them out.
Chop onions, garlic and carrots and get them with the herbs and the bay leaves in the pan. Stir them for 3 min and pour the red wine in. Scrape the bottom of the pan.

Add chicken stock and tomatos and place the chicken legs back in. Bring to a boil, reduce the heat and close the lid.
Check the cooking time and start the pasta.
After 35 min, check if the meat is done. Get it out and pour starchy water into the sauce and let it get thicker. Add the butter and get it off the heat.
Take a fork and pull the meat off and toss it in the sauce.

Check the seasoning and serve on top of the pasta.