I love reading cookery books, but sometimes I just cook from the heart. Today was one of those days, my daughter wanted coq-au-vin, I decided to just go with the flow, so here's my recipe.
Ingredients
1 onion sliced
2 whole garlic cloves
1 tbsp butter
1 pack of smoked bacon lardons
chicken portions
1 large tomato chopped
1 bouquet garni
1 bottle of red wine
1 chicken stock cube
salt and pepper
Butter
Button mushrooms
Baby onions (if you have some)
Method
Start by gently frying the onion in the butter, (I had some bacon fat left from cooking carbonara for lunch). Add to 2 whole garlic cloves, continue frying.
Add the pack of bacon lardons, continue to fry. Add the chicken and brown. Pop in the tomato then the entire bottle of wine (I know it seems a lot, but it really is worth it). Crumble over the chicken stock cube, season.
Make the bouquet garni and add, I used a couple of sprigs of fresh thyme, some parsley stalks, a bay leaf and half a stick of celery with it's leaves. I tied it together with some string and popped it in the pot.
Simmer until the chicken is tender, this is about 1 1/2 hours.
Heat some butter and then in small batches fry the mushrooms until golden adding them to the casserole, do the same with the onions if you are using. Stir thoroughly and leave with a lid on until you need to reheat for lunch/dinner.
If you have some fresh parsley, chop and garnish the finished casserole.
Ingredients
1 onion sliced
2 whole garlic cloves
1 tbsp butter
1 pack of smoked bacon lardons
chicken portions
1 large tomato chopped
1 bouquet garni
1 bottle of red wine
1 chicken stock cube
salt and pepper
Butter
Button mushrooms
Baby onions (if you have some)
Method
Start by gently frying the onion in the butter, (I had some bacon fat left from cooking carbonara for lunch). Add to 2 whole garlic cloves, continue frying.
Add the pack of bacon lardons, continue to fry. Add the chicken and brown. Pop in the tomato then the entire bottle of wine (I know it seems a lot, but it really is worth it). Crumble over the chicken stock cube, season.
Make the bouquet garni and add, I used a couple of sprigs of fresh thyme, some parsley stalks, a bay leaf and half a stick of celery with it's leaves. I tied it together with some string and popped it in the pot.
Simmer until the chicken is tender, this is about 1 1/2 hours.
Heat some butter and then in small batches fry the mushrooms until golden adding them to the casserole, do the same with the onions if you are using. Stir thoroughly and leave with a lid on until you need to reheat for lunch/dinner.
If you have some fresh parsley, chop and garnish the finished casserole.
