Coq Au Vin
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 150.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 480.00 | g | Onions, pearl |
| 400.00 | g | Mushrooms, Button (Champignons de Paris) |
| 150.00 | g | Bacon rind |
| 5.00 | g | Garlic |
| 1.00 | l | Water |
| 80.00 | g | Knorr Classic Brown Sauce with Roux |
| 750.00 | ml | Wine, red |
| 10.00 | g | KNORR Chicken Stock Granules 2 x 4.5kg |
| 3.00 | g | ROBERTSONS Thyme 6 x 250g |
| 3.00 | g | ROBERTSONS Mixed Herbs 6 x 200g |
| 1.00 | g | ROBERTSONS Bayleaves 6 x 100g |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Heat the Marvello and add the onions and bacon and cook until the onions are light and golden brown. Remove from pan and set aside.
2. Add the chicken pieces to the pan in batches and brown well on each side. Remove from the pan set aside.
3. Add the whole mushrooms and garlic and saute for 2 minutes.
4. Add water, Knorr basic brown sauce (demi glace), wine, stock, thyme, mixed herbs and bay leaves nad stir until well combined and bring the sauce to the boil and cook until the sauce has thickened.
5. Put all the ingredients in a casserole dish and bake in the oven at 170`c.
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