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 Rate Recipe |
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| Coq au vin is a rustic French dish made from wine, garlic and chicken. Try out Dale's take on this traditional French recipe - perfect for a cold winters night.
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750 gm marinated chicken legs from the butcher
¼ cup extra virgin olive oil
250gm smoked bacon 3cm thick
4 white onion cut into ¼
6 cloves garlic peeled and crushed
500ml red wine
2 large carrots cut into 2cm chunks
350gm small white mushrooms
1 jar Sacla pasta sauce
250ml chicken stock or enough to cover the chicken with
1 cup chopped Italian parsley
Salt & pepper
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Pre heat an empty pressure cooker and brown off chicken pieces in stages with olive oil, set the browned chicken aside.
Cook the bacon pieces until fragrant and set them with the chicken pieces. Brown the onion and garlic until fragrant, toss in the chicken, bacon and all it's juices.
Deglaze with wine and scrap the bottom with a flat spoon. Add carrots, mushrooms, sauce enough stock to cover the chicken lock up and fire under pressure on high heat then back off to low heat and slowly pressure cook for 35 minutes then season with parsley salt and pepper.
To thicken remove chicken pieces and bring the sauce to a rapid boil.
Make a paste with ¼ cup of gravox to ½ cup of water and slowly stir in this paste until thicken serve with aligot potato.
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