This is the first time I've made this recipe and it was a huge success. I know Coq au Vin traditionally uses red wine but I only had white wine in and I remember Nigella Lawson doing something similar in her recipe Coq au Riesling- so if it's good enough for Nigella! This is a combination of Nigella's recipe and also a recipe from my Mary Berry cookbook. Usually when I cook something my husband and I both enjoy it but only one of our two children normally give it a thumbs up. It can be exasperating! However, they both tucked into this dish so I was pleased I'd made a huge batch of this so we have two portions in the freezer ready for another day.
- 1 tbsp sunflower oil
- Smoked bacon lardons
- 2 leeks, halved length ways and sliced
- 15 Shallots, topped, tailed and peeled
- 150g button mushrooms, halved
- 1 large garlic clove, crushed
- 2 dessert spoons of plain flour
- 1 pint of chicken stock
- 250ml white wine- I used pinot grigio
- Skinless, boneless chicken thighs
- 3 bay leaves
Heat the oil in a large casserole dish and add the bacon lardons. Fry until golden brown.
Add the leeks and shallots.
Fry gently for 5 minutes until the leeks are soft. Then add the crushed garlic.
Cook for a few more minutes, then mix in the flour so everything is coated.
Next, stir in the stock and white wine and bring to the boil. Turn off the heat.
Trim any excess fat off the chicken thighs and put them in their little rolls into the casserole sauce.
Cover and put in the oven at 180C for 1 hour 15 minutes. (I have a fan oven and uncovered the dish 15 minutes before the end of cooking.)
Then serve and enjoy!
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