17
Coq au Vin
(serves 4)
LOW
7-8 hours
HIGH
4 hours
AUTO
6 hours
•
1 medium whole chicken, cut into 4 portions, or alternatively 4 chicken breast
quarters
•
Seasoned flour
•
100g bacon, chopped
• 1 onion, diced
•
250g mushrooms, sliced
•
1 tsp mixed herbs
• 2 cloves of garlic, chopped
•
1 small glass of wine
•
200ml chicken stock
• 2 bay leaves
•
10 shallots, peeled, topped and tailed. Sauté in a little oil to brown them before use.
1.
Heat 1 tablespoon of oil in a frying pan.
2.
Coat the chicken portions in the seasoned flour and dust off any surplus.
3. Place the chicken in the frying pan and brown both sides
4. Put the chicken into the glass bowl.
5.
Add the onions to the pan with the mushrooms, bacon, herbs and garlic and cook for
5 minutes until soft. Add the wine cook until the wine is reduced.
6.
Pour over the chicken.
7.
Add the stock and bay leaves to the glass bowl, cover and cook on your preferred
cooking setting (see above).
8.
Heat 1 tablespoon of oil in a frying pan and brown the shallots for a couple of
minutes, set aside.
9.
Two hours before serving, add the shallots to the bowl to finish cooking.
10. Serve with sautéd potatoes and steamed vegetables