Coq au Vin is much less daunting than most people think initially. I was a little disappointed when I was looking up recipes myself for amounts (I tend to just throw stuff in), when it came up purely with red wine recipes. Coq au Vin is Vin, it can be whatever type of wine you happen to have but I do love Vin blanc (white).
I made this at the weekend for my husband, who loved it. We, alas, only had champagne in the house, a present from last Xmas! It was very good champagne too, Champagne Greno. However, any good white or red wine will do for this recipe.
Chicken breasts (2 for 2 people and so on) (you can use thighs as well - if they are small thighs, maybe 1 1/2 per person), cut into pieces (if breast).
1 onion (or shallot), chopped
1 clove garlic (or equivalent in garlic granules/powder)
1/2 bottle wine of choice
1 pint stock (chicken)
enough plain flour to coat chicken - 1-2 tblsp usually
6 mushrooms of good size, or 8 button
bouquet garnier (or herbs de province if youdon't have a selection of herbs)
1 bay leaf
olive oil
pepper to taste
Stick cut up chicken in a bag with the flour and mix until chicken coated.
Heat approximately 1 tblsp oil in pot. Add chicken and fry off until golden. Remove from pot and set aside.
To the pot add a little more oil and then add the onion, garlic, mushroom and bacon. cook until onions are translucent.
Return chicken to pot and add wint, stock, bay leaf, herbs and pepper.
Bring almost to boil, then reduce heat to a low temperature and simmer for around 45 minutes.
Leave lid off for last 5-10 minutes to ensure it is not watery but flour usually thickens it up anyway.
Serve with potatoes or rice. I don't add extra salt in this as the stock usually has salt in it.
The other recipe I want to share can be cooked any time of year and takes around 10 minutes to make. It's delicious and quick. Recipe for 1 person, great if you want something fast when you come in from work. It is vegetarian and really simple, no chopping required.
Approx 200g frozen peas
1 pint stock (veg)
A small glug garlic powder/granules, not too much
smaller glug white pepper (black if you don't have white)
1 tsp dijon mustard.
Add everything to a pan and bring to boil.
Simmer for 7-8 minutes
Blend together and serve.
It really is that simple. And no added fat!
On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:
The Island of the Mist is book 2
The Stone in the Sword is book 1
The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:
The Wolf, the Witch and the Coffin
