Tamara cooks this all the time, she says – but she never prints out the recipe and I took the link off my side bar and now it’s just a bit tricky for her to find! So here it is again! I’m cooking this tonight! Thanks Tamara!
Quick Chicks Coq au Vin a la Pip and Rin
serves 6 hungry people
12 chicken thigh fillets
4 rashers of streaky bacon – chopped roughly
6 peeled golden shallots – sliced roughly
1 clove crushed garlic
200g swiss browns or other flavoursome mushrooms – sliced
1 1/2 cups of red wine
1 1/2 cups of chicken stock
1 bay leaf
2 tablespoons of tomato passata or puree
olive oil
1 tbsp butter
black pepper
sea salt
sage if you have it
(To serve with this…
Crunchy greens, mash and lovely crusty bread)
Heat olive oil and fry chicken until a little browned on each side (you may need to do this in batches). Remove and add bacon, garlic, shallots, mushrooms and a tablespoon of butter. Fry for about 5 minutes until caramelising and golden-ish. Add chicken, red wine, chicken stock, tomato passata and bay leaf. Cook uncovered for 20 mins. Garnish with sage if you have it – and plenty of pepper and salt to taste. Serve with lovely creamy dreamy mash and some crunchy beans, snow peas or spinach!
Yum. Try it.. it’s nice.
If you don’t eat chicken.. you could try it with really really good golden potatoes (like kipfler or bintje or some dutch creams) and good quality mushrooms.. and just have it with crusty bread and a lovely side of fresh tomatoes and crunchy beans!
xx mikes
ps – the pot is by Arabia/Finel – and it is so extremely lovely!
That is funny. I haven’t cooked this for a while (it is obviously a winter dish) and when I googled it this time, up it came…with my name attached.
Thanks Pip. You know what we are having for dinner tonight.