Coq Au Vin....Simple but Oh So Delicious!!

Hello My Lovelies,

I thought it was about time that I shared my Coq Au Vin recipe with you all! Coq Au Vin is a lovely little stew made with Chicken Pieces (I use Thighs or Drumsticks), Shallots, Pancetta, Thyme, Baby Button Mushrooms and most importantly really really good quality Red Wine!! If you won't drink it, don't cook with it is a rule I have always followed!

I like to serve this simply with some nice crusty baguette pieces which are just perfect for soaking up all the lovely sauce!

You can add more or less pieces of Chicken depending on how many people you have to feed, or just if you have some serious Chicken fiends over for dinner!

So here it is:

Coq Au Vin Recipe

Ingredients:

• 6 Chicken Thighs/Drumsticks
• 25g Butter + A little extra to finish off the dish
• 10 Shallots (Peeled & Whole)
• 300g Baby Button Mushrooms
• 160g Pancetta (Diced)
• 5 Garlic Cloves (Peeled & Crushed)
• 2 Tbsp Dried Thyme
• 500ml Red Wine (I use Merlot)
• 500ml Chicken Stock
• 2 Tbsp Balsamic Vinegar
• Salt & Pepper to taste

1. In a large heavy based pan on a medium heat add the butter, Chicken and shallots and cook until the Chicken and shallots are a very light brown colour, then remove the Chicken to reserve for a later stage.

     2. Stir in the crushed Garlic.

     3. Add in the Pancetta and Thyme and cook for 2-3 minutes.

     4. Add in the Mushrooms and turn up the heat to high.

     5. Add the Red Wine, Chicken Stock and Balsamic Vinegar.

     6. Add in the browned Chicken pieces, bring up to the boil then leave to simmer for 25-30 minutes

         until the Chicken is fully cooked through.

     7. To finish add a knob of Butter and season with Salt & White Pepper.

                                                               Enjoy!! 

Until Next Time.... xxx

Chicken, Pancetta & Pea Risotto

Hello My Lovelies,

I'm a great lover of using up leftovers, so with that in mind I had some leftover chicken and decided to make something with whatever was in the fridge.

So that was the birth of my Chicken, Pancetta and Pea Risotto!

This is a lovely creamy risotto and would work well with any leftovers you have in your fridge! I had leftover Chicken drumsticks which I shredded, frozen peas but any frozen veg would work and a packet of diced pancetta. I used some lovely chicken stock from Essential Cuisine, once you have used their stock you will never go back!

So here is the recipe for you to try and if you have any leftover risotto you can make arancini with it!

You can easily double the quantities if you need to feed more people.

Chicken, Pancetta & Pea Risotto Recipe

Serves 2 as a main meal or 4 as a starter

Ingredients:

• 140g Arborio Rice
• 80g Frozen Peas (Cooked)
• 2 Chicken Drumsticks (Cooked & Shredded)
• 160g Pancetta (Diced)
• 2 Shallots (Finely Diced)
• 1 Clove Of Garlic (Finely Diced)
• 2 Tbsp Olive Oil
• 1 Tbsp Mixed Herbs
• 125ml White Wine
• 500ml Essential Cuisine Chicken Stock
• 25g Parmesan (Freshly Grated)
• 25g Butter
• Season with Salt & White Pepper

1. Heat Olive Oil in a non-stick frying pan on a medium heat.

     2. Add in the Shallots, Pancetta and Garlic and gently fry for 2-3 minutes

     3. Add the rice and fry for another 2 minutes until rice is coated nicely in the oil.

     4. Add in the Wine and turn up the heat until reduced by half. (doing this will burn off the alcohol)

     5. Turn the heat down to medium and start to gradually add in the stock, a ladle at a time

         stirring constantly so the rice doesn't stick.

     6. Now add in the Shredded Chicken, cooked peas and the Mixed Herbs.

     7. Simmer until the rice is soft but still has a little bite to the texture and has soaked up the stock.

     8. Finish off the risotto with the butter and stir in the Parmesan.

     9. Season to taste with the Salt and White Pepper

    

                                                                              Enjoy!!

Until Next Time.....