Coq au vin
From dantheman 15 years agoIngredients
- 8 joints free range chicken, on the bone and skin removed shopping list
- 150g/5½oz shallots, peeled but left whole shopping list
- 5 cloves of garlic, crushed shopping list
- 25g/1oz butter shopping list
- sprig of fresh thyme or a good pinch of dried shopping list
- 150g/5½oz streaky bacon, cut thickly shopping list
- 350g/12½oz button mushrooms shopping list
- 500ml/16½fl oz good red wine shopping list
- 500ml/16½fl oz chicken stock shopping list
- 2 tbsp balsamic vinegar shopping list
- small bunch flatleaf parsley, chopped shopping list
- salt and crushed black pepper shopping list
How to make it
- 1. Heat a thick-bottomed casserole dish on the stove, add almost all the butter, shallots and garlic and cook gently until just browned. Add the bacon and thyme and cook for 2-3 minutes.
- 2. Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is cooked through.
- 3. Add the parsley, together with a knob of butter. Correct the seasoning and serve with a little dressed green salad and olive oil mash or good bread.
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