Tuesday’s French Coq Au Vin

Serves 4

Preparation: 30 minutes

Cooking: 45 minutes

Description: Tuesday’s French Coq Au Vin

Tuesday’s French Coq Au Vin

·         Rindless streaky bacon 125 g, finely chopped

·         Olive oil 5 T

·         Free-range chicken pieces 1.5 ka

·         Sea salt and freshly ground black pepper

·         Onion 1, finely chopped

·         Liquid chicken stock 1 cup

·         Dry red wine 2 cups

·         Tomato paste 2 T

·         Garlic 2 large cloves, crushed

·         Bouquet garni 1

·         Button mushrooms 250 g

·         Butter 3 T

·         French shallots 500 g, peeled and halved

·         Flour 2T

·         Parsley, chopped, for sprinkling

·         Baguette 1, for serving

1.    In a deep pan, sauté the bacon in 2 T oil until the fat runs. Set aside.

2.    In the same pan, sauté the chicken pieces until browned. Remove from the pan and mix with the bacon. Season

3.    Add the onion to the pan and cook until soft. Stir in the stock and wine and bring to a boil. Add the tomato paste, garlic and herbs.

4.    Return the chicken and bacon to the pan, top with a piece of oiled baking paper and the lid, and simmer for 30 minutes. Remove the bouquet garni.

5.    Sauté the mushrooms in 1T butter an 1T oil and set aside.

6.    Braise the shallots in 2T olive oil, covered, for 30 minutes. Rub 2T flour with the remaining butter and whisk into the shallots until the juice is slightly thick. Spoon over the chicken. Add the mushrooms and sprinkle with parsley. Serve with the baguette.


Wine: Oak Valley Pinot Noir 2010

Wednesday’s Russian Chicken Kiev

Serves 4

Preparation: 30 minutes, plus chilling time

Cooking: 30 minutes


·         Unsalted butter 50 g, at room temperature

·         Garlic 1 clove, crushed

·         Fresh dill 2 T chopped

·         Lemon juice a squeeze

·         Sea salt and freshly ground black pepper

·         Skinless chicken breast 4 fillets (400-500 g)

·         Mayonnaise 1/3 cup

·         Crème fraiche 1/3 cup

·         Flour 3 T

·         Free-range eggs 2, beaten

·         Toasted breadcrumbs 150 g

Description: Wednesday’s Russian Chicken Kiev

Wednesday’s Russian Chicken Kiev

  1. Mix the butter with the garlic, dill, lemon juice and a little seasoning. Shape into a log and freeze until firm.
  2. Place the chicken breasts between 2 sheets of baking paper. Using a mallet, flatten as thinly as possible. Season lightly.
  3. Cut the chilled flavored butter into 4 portions and wrap the flattened, seasoned chicken breasts around each piece of firm butter to cover completely.
  4. Mix the mayonnaise with the crème fraiche. Dip the chicken parcels into the flour, the beaten egg, the mayonnaise mixture, and finally into the breadcrumbs. Dip into the mayonnaise mixture and breadcrumbs once more. Arrange on a baking tray lined with baking paper and chill for a few hours or overnight.
  5. Preheat the oven to 190*C and bake for 25 minutes or until crisp and golden.

Cook's note: Serve with steamed potatoes and roast baby beetroot.

Wine: Wool worth Lightly Wooded Chardonnay 2011 (Jordan Wine Estate)

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