dInspiration

Coq au vin only a version with white wine.

Basically involves (in this case) a packet of corn fed chicken legs and thighs seasoned and seared in clarified butter (made that yesterday). Then you slow roast the chicken with half a bottle of white wine and pretty much the same again in chicken stock, and a bouquet garni of 3-2-1 parsely, thyme and bay along with plenty of garlic, a few whole peeled shallots, and some bacon lardons that have been fried in the chicken juices.

Then I add a blonde roux I made last week from the fridge (made with clarified butter and flour) to add a bit of velvety-ness and thicken if necessary.

Served with some peas and potatoes from the garden.
 
Robbie G said:
Coq au vin only a version with white wine.

Basically involves (in this case) a packet of corn fed chicken legs and thighs seasoned and seared in clarified butter (made that yesterday). Then you slow roast the chicken with half a bottle of white wine and pretty much the same again in chicken stock, and a bouquet garni of 3-2-1 parsely, thyme and bay along with plenty of garlic, a few whole peeled shallots, and some bacon lardons that have been fried in the chicken juices.

Then I add a blonde roux I made last week from the fridge (made with clarified butter and flour) to add a bit of velvety-ness and thicken if necessary.

Served with some peas and potatoes from the garden.
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Can I come round yours for dinner.
 
FabienO said:
lamb shanks are pretty hard to cook aren't they?
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seem pretty easy, did a trial last night (they've been on offer at the butcher so have lots :p) about 2 hours in the oven and they were lovley.


the left over 3, have been reheated for another hour (in sauce) and are amazing.
 
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