Coq au vin

Other recipes Originally from Cooking for one and two by Rosemary Wadey.

Coq au vin Blanc - serves 2

Ingredients

• 2 chicken legs, quartered
• 90g lean unsmoked back bacon rashers
• 30ml oil
• 125g button onions whole or 1 large onion sliced
• 1 glove garlic, sliced
• 150ml dry white wine
• 300ml chicken stock
• 1 bay leaf
• oregano
• 15ml cornflour
• 60g tiny mushrooms
• sprig of parsley to garnish

Directions

1. Heat the oil in large non-stick pan
2. Put chicken leg quarters skin down in pan with bacon cut into strips with scissors
3. When golden, add onions and garlic, fry them until soft.
4. Drain the oil, add wine and stock and herbs. Cover and leave to simmer for 45 minutes.
5. Remove lid and add mushrooms and cornflour (blend with a little water).
6. Bring back to the boil and cook for 5 more minutes,

Split between two dishes and sprinkle on parsley. Serve with rice.

Other recipes