COQ AU VIN

INGREDIENTS serves 4
• 1 large chicken (1.5kg), cut into pieces.
• 2 ltr. red wine
• “bouquet garni”
• 2 carrots, coarsely shopped
• 1 celery spring, coarsely shopped
• 1 onion, shopped
• 2 garlic cloves
• 3 cloves
• Pepper, cayenne pepper
• 1 small glass of Cognac

Aromate

• 3 Tbsp. olive oil
• 25g butter
• 40g flour
• 4 bacon slices, shredded
• 500g mushrooms

PREPARATION

Marinade – the night before
In a large bowl, add chicken, carrots, celery, onion, garlic, bouquet garni, cloves, pepper and cayenne pepper. Pour wine and Cognac. Cover and leave it in a cool place overnight (ideally 48h).

On the day.
Drain meat and save the marinade.
Heat up olive oil and butter. Sear chicken and reserve in a plate. Using the same pan, cook bacon and add in vegetable. Stir in flour, and then add the marinade.
Put chicken back and season to taste. Cover and simmer for 3 hours, stirring occasionally.
½ hour before end of cooking, using a frying pan cook mushrooms, and add them to the chicken preparation. Correct seasoning and leave cooking for the remaining time. Allow to cool and refrigerate.
Skim fat formed at the top. Gently re-heat.

Serve with: steamed, fried or mashed potatoes.

Bon appétit!

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

 

TABOULÉ – COUSCOUS SALAD

INGREDIENTS
• 2 cups vegetable stock
• 1 cups boiling water
• 1 large handful of sultanas
• 2 cups fine semolina
• 3 Tbsp. lemon juice
• 1 lemon, grated rind
• 1 spring onion, finely cut
• 1 small seeded cucumber finely cut
• 2 small seeded tomatoes finely cut
• ½ red capsicum finely cut
• 1 large handful of mint, finely chopped

PREPARATION
Place sultanas to soak into boiling water and set aside (covered).
Do the same with semolina in vegetable stock. After 10 minutes, separate semolina with a fork and finish the cooking process by adding lemon juice. Drain and add sultanas, and all the other ingredients. Give it a good stir and you’re done. Bon appétit!
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Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com