Coq au Vin

I have been told off for a lack of recipes in my blog. I mentioned my trousers split trying to get a large LeCreseut pot from the cupboard, bending down did the damage. I was about to make Coq au Vin not very Czech but it does involve some easy Czech ingredients.

Serves six

  • 12 chicken thighs or 6 chicken breasts
  • 500g mushrooms
  • 2 onions
  • 4 cloves of garlic
  • fresh thyme
  • 100g bacon/speck/pancetta, anything like that which is smoked
  • bottle of red wine
  • chicken stock cube
  • salt and pepper

Firstly I fry the chopped onions in olive oil, not the fancy kind, or use general cooking oil.

Then add the garlic and speck. Wait till the onions are golden and soft and add the mushrooms, they don’t need to brown, just soften. Once in, add the chicken pieces, give it a good stir and put the lid on. The lot will steam for about 10 minutes and smell wonderful.
Add the red wine, thyme and chicken stock cube, you can add two if you like a stronger flavour.

Pop in the oven at 120C for about two to three hours. Season to taste. IF you prefer a thicker sauce, add cornflour to some cold water and pour that in.

I served with green cabbage and green beans, with a mash of potatoes and celeriac.

‘Dobrou Chut’ Please forgive me if that is wrong or offensive! Guten Appetit

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