Skip to main content

Quick coq au vin

This is a recipe find that's great for cooking when you have had a long day at work, but you want something fancy and tasty. this takes 30 minutes to cook.

Ingredients (to serve 4)
6 boneless chicken thighs quartered
6 rashers, smoked streaky bacon cut into short strips
1 tbsp oil
2 onions roughly chopped
2 tbsp flour
150 ml red wine
A sprig or two of rosemary or thyme - I prefer rosemary for this myself
250g white cup mushrooms
200 ml hot chicken stock
a pinch of parsley chopped - as a garnish, but hey you're short of time!

Heat the oil in a pan and cook the onion and bacon for 2-3 minutes. Dust the chicken with flour, shake off any excess, add to the pan and cook for 5 minutes until golden brown. Add the wine and herb and bubble vigorously for 5 minutes, then add the mushrooms and the hot stock. Cover and simmer gently for 10-15 minutes, or until the mushrooms are tender and the chicken cooked through (no pink meat). Sprinkle with parsley and serve with steamed carrots and potato Dauphinoise.

I usually serve the dish on a plate of fluffy white rice, which takes me 25 minutes to cook. If you're doing the same, start the rice with boiling water and cook it at the same time you're cooking the main dish.

My rice recipe is simple and perfect all the time:
1 mug of rice for 2 people (on a measuring beaker I normally use 180ml), twice the amount of water (so 2 mugs or, hey, twice 180ml). Simmer uncovered for 5 minutes (set the timer), then simmer covered for 5 minute, watch out for overboil. Turn off the cooker and let the pan stand covered for 15 minute (no peeping!) Fluff with a fork, and if it's still a bit wet when you open the lid, leave it to let off steam for a while

Thank you Waitrose for this recipe from one of its recipe cards!





Comments

Popular posts from this blog

I Am Only Human After All film premiere

Portsmouth Film Society (PFS) continues to deliver on its mission to help break down social barriers and unite diverse cultures with the premieres of four short films on 30 May at the New Theatre Royal, Portsmouth. Portsmouth citizens from all backgrounds have come together to tell their stories. Many people will be able to identify with the difficult subjects of these films; homelessness, substance misuse and recovery, disability and multiculturalism. Whether they have experience of these topics themselves, or only in passing, PFS hopes that projects like these will encourage discussion amongst their viewers. These short films are the result of a 20-week course held at the University of Portsmouth where participants were introduced to all aspects of film-making including script writing, casting, directing, filming and editing. They then became the producers, directors, screenwriters and actors in their own films. The program also included lectures by local film makers and an...

‘Southsea dinosaur’ returns

Luna Park 2021, an eagerly anticipated new public artwork for Portsmouth designed by internationally renowned artists Ivan Morison and Heather Peak of Studio Morison will be launched on 2 October 2021 on a celebratory day in Southsea Common.  The 1.4 metres bronze sculpture is a tribute to the original 53-foot high 2010 artwork Luna Park, which tragically burned down on Southsea Common. The artists will unveil a new sculpture that responds to ten years of public demand to ‘bring back the Southsea Dinosaur’.  The new public artwork will be located within a direct sightline to the position of the original Luna Park sculpture. It will sit on top of a fossil Portland stone plinth with a QR code which when scanned with a smartphone will connect to an Augmented Reality experience. People will be transported to a digital rendering of the original artwork, seemingly standing life-size in front of them on Southsea Common. Viewers will also be able to use their mobile devices to visit a...

Indonesian fried spring rolls (Lumpia Goreng)

I don't often make Indonesian food because the ingredients are hard to find, but our local supermarkets are getting better at stocking ethnic ingredients. In the frozen section of Tesco, near the samosas, you can find the spring roll pastry.  Don't bother asking the branch in Chester. I was laughed at by the cashier when I asked for spring roll skin, because 'skin' is what we call the wrapper in Indonesian. Her more helpful colleague offered me filo pastry instead, which can be a good substitute. I'm afraid no one in Chester has yet to taste my amazing spring rolls as a result. Friends in Southsea are luckier!  Here are the ingredients to make 30 spring rolls (the packs come in 30 or 40 pieces) 1 medium head of cabbage, thinly sliced 2 carrots, julienned 1 red or yellow pepper, julienned 1 medium onion, thinly sliced 1 medium courgette, julienned 1 tablespoon of Oyster sauce (omit if cooking for vegan) 2 tbsp soy sauce salt and pepper to taste 1 tbsp vegetable oil f...