~a collection of eclectic recipes and misadventures in the kitchen~
Tuesday, April 10, 2007
Mushroom and chicken coq au vin
ingredients: 1/4 cup olive oil 1 kg chicken pieces salt and ground black pepper, to taste 200g bacon rashers, rind removed and diced 400 g cup mushrooms, sliced 1 medium onion, finely chopped 2 garlic cloves, crushed 2 tbs plain flour 1 cup white wine 1 cup chicken stock 6 sprigs fresh thyme
method: 1. Heat oil in a large heavy-based frying pan over medium high heat. Season chicken with salt and pepper. Add half the chicken and cook for 2 minutes on each side until golden. Remove to a plate. Repeat using the remaining chicken. 2. Add bacon, mushrooms, onion and garlic to pan and cook, stirring often, over medium high heat for 5 minutes. Stir in flour and cook, stirring occasionally for 2 minutes. 3. Reduce heat to medium, add wine, stock and thyme. Stir until well combined. Add chicken and turn to coat in wine mixture. Bring to the boul, reduce heat to medium low and simmer, uncovered, for 15-20 minutes or until chicken is cooked through and sauce thickens slightly. 4. Season with salt and pepper.
* Sufficient for 8 portions if served with a carbo side. We had it with egg pasta tossed in butter n salt. Other options: steamed/ mashed potatos with fresh crusty bread.
recipe from AMGA (got it free from the Mushroom Stall at Central Market; the recipes r actually all quite good!!)
Comments: I loved this dish!! People always say that the cook doesn't like to eat what they cook...but i think i m the exception...haha...perhaps cos everything is so new...this dish was really simple and delightful...yum!!!! Will definitely serve it again.... :D the amount of oil can be cut into half i think though... Coq au Vin...is actually 'Rooster in Wine' in french...it's a traditional dish and usually more matured birds are preferred....and a whole bottle of red wine is used with one chicken...been wanting to try this dish for ages and m v glad that it turned out so well!!
The four of us started this blog together as a way to share our experiences and lessons in the kitchen. Now the blog has evolved into an random mix of recipes which we have tried and liked enough to want to share...some are dishes that remind us of home, some are things that we wouldn't usually have made in Singapore (muffins, cakes and most dishes requiring the oven) and others were just borne out of a need to use a certain ingredient!
Have a browse and have fun trying out the recipes!