Tuesday, April 10, 2007
Mushroom and chicken coq au vin
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
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!!