Wednesday, July 8, 2015

Recipe: 3 steps Coq au vin

The days are getting much cooler and the nights call for comfort food to warm our bellies & hearts. Coq au vin is a French dish of chicken braised in red wine, bacon and mushrooms. This is my first attempt and I can state for the record that this meal will be on my dinning table a few more times over winter. The husband and I enjoyed it so much that we did not share this with the kids. Here is a one pot meal that is certain to please you and your loved ones.

Coq au Vin serves 4 adults

6 pieces of chicken thigh fillets, cut into bite size pieces
100g pancetta
3 french shallots, sliced roughly
3 garlic cloves, sliced roughly
3 celery sticks, cut into bite sized pieces
3 small carrots, cut into bite sized pieces
6 button mushrooms, quartered
12 sprigs of fresh thyme
3 bay leaves
2 cups of red wine (I chose 2012 Shiraz)
2 cups of chicken stock
2 tbsp Extra virgin Olive Oil
1 tbsp Butter

1. In a cast iron pot / pan over medium-high heat, add olive oil and butter. Add all the vegetables and pancetta, mix well and cook for 5 minutes. Add chicken, mix well and cook for 10 minutes.

2. Add all the remaining ingredients and bring to the boil. Turn heat down to a simmer and cover with lid. Cook over the stove top for an hour.

3. After it has completed its cooking, cool and keep it in the fridge for 2 days. The flavour will develop during that time and it is d-i-v-i-n-e. Serve with mashed potatoes / crusty bread.

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