Lightning Coq Au Vin
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
- Servings: 4
- 1 2/3 lbs potatoes, diced
- 4 -5 tablespoons olive oil
- 6 boneless skinless chicken thighs, halved
- 1 tablespoon flour, seasoned with
- salt and pepper
- 8 pearl onions, quartered
- 4 slices smoked streaky bacon, cut into strips
- 3 ounces button mushrooms, quartered
- 1 garlic clove, crushed
- 2 tablespoons brandy
- 1 1/4 cups red wine
- 2 sprigs thyme or 1/2 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1/2 teaspoon cornstarch
- 2 tablespoons parsley, chopped
- salt and pepper
Recipe
- 1 cook the diced potatoes in a large pan of boiling, salted water for 10-15 minutes until tender.
- 2 meanwhile, heat 1 tablespoon of the oil in a large pan. dust the chicken thighs with seasoned flour and cook in the pan for 1-2 minutes on each side.
- 3 add the onion and bacon and cook for 2-3 minutes, then add the mushrooms and garlic and stir-fry for a further 2 minutes until well browned. pour over the brandy and carefully ignite.
- 4 when the flames have subsided, pour in the red wine and bring to the boil.
- 5 add the thyme and tomato paste and simmer gently for 15 minutes until the chicken is cooked.
- 6 mix the cornstarch to a smooth paste with a little water and stir it in, return to the boil and cook for a minute or so, stirring until thickened; season to taste.
- 7 drain the potatoes and mash well. stir in the remaining olive oil and the parsley; season to taste.
- 8 divide among the serving plates and spoon over the coq au vin. serve immediately.
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