Category : Comfort Food, International Food - French, Meat - Chicken
Week 31
Theme: French
Cookbook Used: The AWW Cooking School
Cookbook Used: The AWW Cooking School
Author: Australian Women's Weekly
The recipe calls for 800g of spring onions. I didn't have that much, so I topped up the rest with a red onion I had sitting in the fridge, as well as a brown onion. Luckily for me, the recipe still turned out simply formidable!
The chicken was incredibly tender and juicy, which you definitely wouldn't get if you used breast meat. The lovely rich sauce with the bacon and mushrooms makes it a lovely comforting winter meal.
Relatively simple to make as well, and with such tasty results, this won't be the last time I'll be making coq au vin. Hamsley came home before a work dinner and said it smelt so good he didn't want to have dinner out. Luckily for him.... and me, there are plenty of leftovers for us to eat today, on Bastille Day; followed by a soufflé.
Coq Au Vin
800g spring onions
1/4 cup (60ml) olive oil
6 rindless bacon rashers (390g), chopped coarsley
300g button mushrooms
2 cloves garlic, crushed
8 chicken thigh fillets (880g)
1/4 cup (35g) plain flour
2 cups (500ml) dry red wine
1 1/2 cups (375ml) chicken stock
2 tablespoons tomato paste
3 bay leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary
1. Trim green ends from onions, leaving about 4cm of stem attached; trim roots. Heat 1 tablespoons of the oil in large frying pan; cook onions, stirring, until browned all over. Remove onions from pan.
2. Add bacon, mushrooms and garlic to pan; cook, stirring until bacon is crisp, remove from pan.
3. Coat chicken in flour; shake off excess. Heat remaining oil in same pan. Cook chicken in batches, until browned all over; drain on absorbent paper.
4. Return chicken to pan with wine, stock, paste, bay leaves, herbs, onions and bacon mixture. Bring to the boil; reduce heat, simmer, uncovered about 35 minutes or until chicken is tender and sauce has thickened slightly.
Serves 4.
Looks a Hearty Dish Shellie, for these Chilly Winter days we are having at the moment. I am sure it will be enjoyed, with no left-overs.:)
Great to see you are enjoying your New Kitchen to the max.
Hugs, Jeanne.x :)