
15
CHICKEN AND RED WINE STEW
(
COQ AU VIN)
LOW
6-8 hours
HIGH
3-5 hours
Ingredients
25g / 1oz butter
300ml / ½ pint red wine
100g / 4oz bacon, chopped
300ml / ½ pint boiling chicken stock
15g shallots, peeled
Bay leaf
2 cloves garlic, peeled and crushed
Bouquet garni
250g / 1lb button mushrooms, sliced
5ml / 1tsp dried thyme
4 chicken breasts (boneless and skinned)
Salt and freshly ground black pepper
METHOD
Place the butter in a large frying pan and heat until melted.
Add the shallots and garlic and cook for 2-3 minutes.
Add the mushrooms, bacon and chicken breasts and cook for 4-5 minutes.
Transfer the mixture to the ceramic cooking pot.
Add the remaining ingredients.
Cover the lid and cook as recommended.
BRAISED BRISKET OF BEEF WITH VEGETABLES
LOW
8-10 hours
HIGH
4-6 hours
Ingredients
25g / 1oz butter
4 carrots, peeled and chopped
1.5kg / 3lb joint brisket
600ml / 1 pint beef stock
1 onion, peeled and chopped
Salt and freshly ground black pepper
METHOD
Place the butter in a frying pan and heat until melted.
Add the meat and brown on all sides.
Add the vegetables and cook for 2-3 mins.
Transfer to ceramic cooking pot and add the boiling stock and salt and pepper.
Cook as recommended.