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Recipes continued
Coq au Vin
Serves 4
2kg chicken pieces, skin removed
½ cup plain flour
100g butter
2 tablespoon olive oil
12 pickling onions, peeled
4 rashers bacon, chopped
3 cloves garlic, crushed
1 cup red wine
¼ cup brandy
1 cup chicken stock
200g button mushrooms, sliced
1 tablespoon chopped fresh thyme
1 teaspoon mixed herbs
2 bay leaves
Salt and pepper, to taste
1. Dust chicken with flour. Season with salt
and pepper.
2. Heat butter and oil in a large frypan over
medium heat. Add chicken in batches and
cook until brown, transfer to slow cooker.
3. In the same pan, add onions, bacon and
garlic and cook until onions are softened.
4. Add wine and brandy to pan and simmer
gently for 5 minutes. Add to slow cooker
with remaining ingredients. Stir.
5. Place lid on pan. Cook on HIGH for 3-4
hours or LOW for 6-7 hours. Season with
salt and pepper. Serve with crusty bread.
Lamb Roast with White Beans
and Parsley Sauce
Serves 4-6
1.2 - 1.4kg lamb roast
1 clove garlic, cut into slivers
2 sprigs fresh rosemary, cut into pieces
1 tablespoon olive oil
20g butter
1 onion, sliced
1 x 400g can butter beans, rinsed, drained
¼ cup chopped fresh parsley
½ cup chicken stock
Salt and pepper, to taste
1. Make small incisions all over lamb with
a very sharp knife, then stuff each with a
sliver of garlic and a sprig of rosemary.
2. Heat oil in a large frying pan, cook lamb
until browned all over. Remove from pan
and transfer to slow cooker.
3. In the same pan, add butter and cook
onion 1-2 minutes or until softened, place
in slow cooker with remaining ingredients.
Season with salt and pepper. Stir.
4. Place lid on pan. Cook on HIGH for 3-4
hours or LOW for 6-7 hours. Remove meat
from slow cooker, and rest for 10 minutes
before carving. Serve slices of lamb with
beans and parsley sauce.
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