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This  recipe is taken from Michel Oliver's book   " Cooking is Child's Play", forward by  Jean Cocteau.   A guest  very kindly sent me his mother's copy of this book as he was downsizing and hoped I could give the book a good home.  It was a much loved and used recipe book and I hope I have done the recipes justice.   Other recipes feature in the deserts section.
My adaptation of Coq au  Vin
  • Wash 20 small button mushrooms and strain in a seive
  • Peel 20 small onions - here I usually substitute a  medium red onion cut into slices
  • Chop 1 clove of garlic
  • I packet of smoked lardons (chopped bacon pieces)
  • Place a casserole dish over a medium heat
  • Add 1 tbsp of butter or mixture of butter and olive oil
  • When the butter is sizzling add the lardons, onions and chopped garlic and mushrooms, 1 sprig of fresh thyme and one bay leaf
  • Leave to brown - about 5 minutes
  • Sprinkle over 1 tbsp of plain flour 
  • Add the chicken pieces - I use chicken thighs from which I have removed the skin (allow 2 thighs per person)
  • Mix with a wooden spoon
  • Allow to cook for 10 minutes - the chicken pieces should brown a bit
  • Pour in 2 glasses (cups) of red wine or enough to cover  all the ingredients and season with salt and pepper.
  • Lower the heat and leave to simmer for 40 minutes with  a lid on.   (I usually   leave it to cook a bit longer - the chicken should fall away from the bone)
  • To thicken the sauce take off the lid near the end, turn the heat up and let the  sauce reduce.      

​Serve with small new potatoes and green beans

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  • Home
    • Getting Started
  • Starters & Light Lunches
  • Main Courses
  • Desserts
  • Family Favourites
  • Christmas
  • Jams, chutneys et al
  • Favourite links
  • more @
  • Contact me