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Wednesday August 16, 2006

Coq au Vin with cider?

This version using cider instead of red wine is lighter and not so rich as the original. We use chicken breasts, fry them in a little oil to give them some colour, put into a flameproof pot. One breast per person. De-rind 1/2 pound of bacon and cut into small cubes brown in the pan and add to the chicken. Peel sixteen button onions, brown them and add to the pot. Crush two cloves of garlic a sprig of thyme and add to the pot also. Season with salt and pepper and add two bayleaves. No add your cider use one and a quarter pints and simmer for an hour or until the chicken is tender. During the last fifteen minutes add half a pound of dark gilled mushrooms. After the hour is up remove everything leaving the sauce in the pot. Keep these warm somewhere. Throw away the bayleaves and sprig of thyme also. Bring the sauce to the boil and reduce by a third. Make a butter and flour paste ( one tablespoon of butter and a tablespoon of plain flour) Add this to the sauce and whisk well until the sauce has thickened. Then add the removed ingredients back to the sauce and serve with a baked potato or pasta. A nice twist to a classic French meal.

( Aug 16 2006, 12:00:01 AM PDT ) Permalink

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