Saturday, May 29, 2010

Coq Au Vin

Serves 6

6 - 9 skinless boneless chicken thighs
4 bacon rashers - cut into squares
1 large onion - thickly sliced OR 12 small shallots
1/2 pound fresh button mushrooms
1/2 pint chicken stock (use 1 cube)
1 1/2 glasses red wine
3 cloves crushed garlic
1 tsp tomatoe puree
1 tsp sugar
1 tsp mixed herbs
1 tsp mixed spices
Salt & pepper
1 tbs corn flower mixed with 2 tbs cold water (mix before adding to sauce)

** Important **

The mixed spices used here are the traditional '7 spices' you can buy off the shelf.


Using 1 tbs of oil, fry the onions & bacon on high heat until they start to colour. Add the chicken pieces, garlic and spices to the pan and fry on high to seal all sides of the chicken pieces. Remaining on high heat, add the wine, chicken stock, mixed herbs, tomato puree and sugar. Bring to the boil and then stir in the mushrooms. Now lower the heat and cover allowing to simmer (v. low heat) for 20 - 25 mins (until chicken is tender). Remove the cover and taste. Add salt and pepper as required. Slowley pour a little of the corn mixture to the pan while stirring and keep adding until the correct thickness is achieved (should at least coat the spoon when dipped!). Serve with mashed potato and/or garlic bread.