Coq au vin (slimming world friendly)
Sorry have been off for a while have had some time away (yay!) and been pretty bad on the slimming world plan (boo!) so back on straight and narrow and wanted to make something really tasty and was browsing some of my old recipes I keep in a A4 folder and came across this one.
It is a delicious chicken recipe and although it is a couple of syns per portion its worth every syn . Its garlicky, winey, chickeny, bacony yum : )
Coq au vin
8 rashers lean smoked bacon (I use ASDA smoked bacon medallions)
10 shallots (or 1 large onion, chopped)
4 cloves garlic (crushed)
12oz baby button mushrooms
2 celery sticks (sliced)
2 carrots (peeled and diced)
1 tsp dried thyme
1 bay leaf
6 floz red wine
1 pint chicken stock
2 tbsp balsamic vinegar
10-12 skinless, boneless chicken thighs
salt and pepper
Place a heavy based heat safe casserole dish over a medium heat and add the shallots, bacon, garlic, celery and carrots with thyme and bay leaf. Cook for 5-10 minutes until vegetables are soft.
Add the wine and bring to the boil and boil for a few minutes then add the stock and balsamic vinegar and simmer for a few more minutes then add the chicken and mushrooms.
Simmer for 30 minutes until chicken is cooked then remove the chicken (and take out and discard the bayleaf) and simmer the sauce until reduced by half and thicker. Add the chicken back in and reheat, Season to taste with salt and pepper.
1 1/2 syns per portion on extra easy
It is a delicious chicken recipe and although it is a couple of syns per portion its worth every syn . Its garlicky, winey, chickeny, bacony yum : )
Coq au vin
8 rashers lean smoked bacon (I use ASDA smoked bacon medallions)
10 shallots (or 1 large onion, chopped)
4 cloves garlic (crushed)
12oz baby button mushrooms
2 celery sticks (sliced)
2 carrots (peeled and diced)
1 tsp dried thyme
1 bay leaf
6 floz red wine
1 pint chicken stock
2 tbsp balsamic vinegar
10-12 skinless, boneless chicken thighs
salt and pepper
Place a heavy based heat safe casserole dish over a medium heat and add the shallots, bacon, garlic, celery and carrots with thyme and bay leaf. Cook for 5-10 minutes until vegetables are soft.
Add the wine and bring to the boil and boil for a few minutes then add the stock and balsamic vinegar and simmer for a few more minutes then add the chicken and mushrooms.
Simmer for 30 minutes until chicken is cooked then remove the chicken (and take out and discard the bayleaf) and simmer the sauce until reduced by half and thicker. Add the chicken back in and reheat, Season to taste with salt and pepper.
1 1/2 syns per portion on extra easy
