Once the exams are over however, it will be time to celebrate and you will have time to hang out with friends, maybe all get together for a meal. For some of you, it may be for the last time if you are doing finals. So - time to get the good stuff out - good hearty food, and maybe food to make a statement?
What about a good hearty Coq au Vin? Sounds impressive huh? Sounds complicated? No! It really isn't. Sounds expensive? Well I suppose it could be, but I know that you are on a budget and I always look for the less expensive option.
Whilst giving the instructions for this recipe, I will try to show the less expensive options alongside the more expensive ingredients, and you can choose which way to go.
For 2
- 2 Chicken breasts - or 3 thigh fillets - don't cut too small
(a pack of 5 or 6 chicken thigh fillets costs around £3 and is more succulent)
- 6 shallots, peeled - or 1 onion peeled and diced
- 2 rashers of good smoked bacon, cut into slices (or a few thin slices of smoked sausage - like Mattessons - you can use the rest on pizzas, in spanish omelettes etc)
- 1 clove of garlic
- salt and pepper
- a good squeeze of tomato puree ( I always use ketchup - it is just better)
- 300mls of chicken stock (boiling water and stock cube will do)
- Red wine - about 1 small glass
- 1 level tablespoon of flour
- Salt & Black pepper to taste
- 4 medium closed cap mushrooms cut into quarters
- Bouquet Garni - if you don't have one, use half a teaspoon each of parsley & thyme and a couple of bay leaves. If you don't have those, just add a teaspoon of mixed herbs - I won't tell if you don't
- Chopped stalk of celery - if you must.
- A little oil
For 6 people:
- You could use a whole chicken if you prefer - take a good pair of scissors and cut up the middle of the back of the bird alongside the back bone, then cut up the other side, removing the bone, then cut the bird into portion sized pieces. If you would rather not mess around, just use thigh fillets.
- 3 rashers of bacon
- 10 shallots or 1 and a half onions
- 3 cloves of garlic
- salt and pepper
- 1 tablespoon of tomato puree ( I always use ketchup - it is just better)
- 500mls of chicken stock (boiling water and stock cube will do)
- Red wine - about 1 large glass - some recipes call for a bottle, this seems excessive to me. Either use whatever red wine you have left over or you can buy small bottles in the supermarket.
- 1 good tablespoon of flour
- Salt & Black pepper to taste
- 8 - 10 medium closed cap mushrooms cut into quarters
- Bouquet Garni - if you don't have one, use a teaspoon each of parsley & thyme and a couple of bay leaves. If you don't have those, just add a teaspoon of mixed herbs - I won't tell if you don't
- Chopped stalk of celery - if you must.
- A little oil
Put the oil into a large pan, add the chicken pieces and cook until they are browned.
Remove the chicken from the pan and add the bacon, onions, mushrooms, celery - if using, herbs (not the bay leaves) & garlic, cook for a few moments to brown slightly.
Add the flour and coat the ingredients, then cook gently for a moment or two before adding the tomato puree, wine, and stock.
Cook those for a few moments then return the chicken to the pan.
Bring to the boil, then simmer gently with a lid on for at least 20 minutes, or until the chicken is tender and cooked through. Once the poultry is cooked, remove the lid and cook for a few minutes to allow the sauce to reduce and thicken.
Taste, then add the salt a little at a time, once the cooking is finished. Adding salt before cooking can be detrimental to the quality of the food as it causes the meat to become dry.
Serve with potatoes and vegetables of your choice.
It is worth saying that the better the wine you use in cooking, the better the outcome, but budgetary constraints will drive the choice and the inexpensive stuff I bought was ok
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