I have been so busy lately, I just have not had the time to blog and I feel terrible about that. I love blogging but it certainly is time consuming. So today I decided not to dither about writing too much about the dish I posting today. In short, a client sent this recipe from Bill Granger to try. I did, it rocked.
I tweeked the ingredients a little to make it easier to make in South Africa but mostly its the same. Quick, tasty and perfect for guests or a family meal. Try it!
Coq
au vin
Serves 4
2 Tbsp olive oil
8 chicken
pieces, with skin and bone
10 shallots (or pickling
onions), peeled
a
few thyme sprigs
2 rosemary sprigs
250g streaky
bacon, thinly sliced
250ml white wine
2 tsp of garlic, roughly chopped
1 Tbsp of
butter
250g mushrooms, sliced
1 small
handful of parsley, roughly chopped
Pre-heat the oven on grill and high
heat. Rub the chicken pieces with oilive and salt to taste. Arrange the chicken
pieces in a large casserole dish or roasting pan and scatter with the shallots,
thyme and rosemary. Roast in the oven for 10 - 15 minutes until the skin starts
to colour and crisp.
Add the bacon, wine and garlic and
bake for another 25 - 30 minutes on 200°. Turn off the heat, open the oven door
a crack to keep warm while you cook the mushrooms.
Heat the butter and remaining
tablespoon of oil in a large frying pan over a medium heat. When the butter is
foaming, add the mushrooms and fry for 5 - 8 minutes until they have reduced to
at least half their size and any water has cooked away. Season with salt and a
dash of soya sauce. Add the mushrooms to the chicken, scatter with parsley and
serve.
Based on a recipe from Bill GrangersSaturdayKitchen
