Quick Chicks Coq au Vin a la Pip and Rin
serves 6
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!
oh that pot, I just adore the pot!
that pot is super rad! argh! i love arabia ware too. i have a great set of sugar/salt/honey/jam pots that are the same as what my grand folks had in perth …
I made this for dinner last night and it was fantastic, really filled the house with a delicious aroma. So good with buttered dinner rolls too
and it doesn’t look hard. maybe I can try it!
and the pot is great!
Oh yes, Coq au Vin – my dad’s specialty. We go nutso for it.
Thanks Pip, I was thinking about you making your Coq au vin today. I am so glad you shared the recipe with us – maybe it will be on this weeks menu in our house. Have a great week.