Coq au vin over the coals

YOU Best Recipes: Braai - - Chicken Ataste For Chicken - ANONY­MOUS From the YOU read­ers’ recipe ar­chive

SERVES 8 Prepa­ra­tion time: 15 min Cook­ing time: 1 hour

8 chicken pieces

(legs and thighs) salt and freshly ground black pep­per 15 ml (1 T) oil 4 rash­ers of streaky

ba­con, diced 1 onion, chopped 2 gar­lic cloves,

crushed 250 g but­ton mush­rooms, whole or chopped 60 ml (¼ c)

cake flour 750 ml (3 c)

red wine 250 ml (1 c) wa­ter 1 chicken stock cube 5 ml (1 t) dried

thyme 1 bay leaf 15 ml (1 t) sugar toasted French

bread to serve

1 Sea­son the chicken with salt and pep­per 2 Heat the oil in a skot­tel braai and fry the chicken un­til golden brown all over Re­move and set aside 3 Fry the diced ba­con un­til crisp, add the onion and gar­lic, and stir-fry for a few min­utes 4 Add the mush­rooms and stir-fry for a few more min­utes Re­turn the chicken to the skot­tel braai, sprin­kle the flour over and mix well 5 Add the wine, wa­ter, stock cube, thyme, bay leaf and sugar and stir well Sim­mer for about 45 min­utes un­til the chicken is done 6 Serve with toasted French bread

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