Coq-au-Vin
Preparation Time
1 hour 40 minutes
Ingredients
1 Packet Knorr Oxtail Soup
4 x 100g Chicken fillets
8 Pickling onions peeled
100g Quartered button mushrooms
2 Smoked back rashers cut in thin strips
½ Glass red wine
4 x 100g Chicken fillets
8 Pickling onions peeled
100g Quartered button mushrooms
2 Smoked back rashers cut in thin strips
½ Glass red wine
Method
1. Seal the chicken fillets on a hot pan until brown on both sides. Remove from the pan and place into a casserole dish.2. In the same pan fry add a little more oil and fry off the onions until they start to brown. Then add the bacon and mushrooms for a further 1-2 minutes. Remove pan from the heat and set aside.
3. Make the soup to recipe but use only 1 pint (570ml) water not the recommended 1½ pints (850ml) in order to give the sauce a nice texture.
4. Put the pan back on the heat and add the soup and the red wine to the pan. Bring to the boil and simmer for 5 minutes.
5. Pour the soup mixture over the chicken in the casserole dish, place into a pre-heated oven at 175ºC for 30 minutes.
Serving Suggestion: Serve with baby potatoes.
