"Coq au vin" Pasta Recipe

"Coq au vin" Pasta

Recipe by Jackie Cameron

By drawing from local resources we can reduce our carbon footprints. And always remember 'local is lekker'! With the ever-increasing demand more wholesome food is being produced - this often with a cheerful twist. Simplicity is the keyword but remember simple does not always mean quick and easy.

Energy Food with a Modern Twist

Yields: 2 large portions

Ingredients:

WHITE SAUCE

500ml Full Cream Milk

½ Small Onion

1 Peppercorn

1no Fresh Bay Leaves

25gr salted Butter

25gr Cake Flour

Season with salt and pepper

REST OF THE DISH

5 g salted Butter

5 g Sunflower Oil

110gr Bacon, rind removed

45gr Pearl Onions- cut in half or use sliced onions

315gr Chicken Breast (2 nice size breast)

150gr Red Wine

7gr chopped, Fresh Thyme

70gr Exotic Mushrooms or any readily available mushrooms

Method:

1) In a small saucepan allow the milk, onion, peppercorn and bay leaf to come to the boil, infuse and strain

2) In another saucepan melt the butter, whisk in the flour amount.  Cook for about 2minutes forming a roux. Add the hot milk mixture slowly to the roux and bring to the boil. Set aside

3) Heat a large pan with butter and oil, sauté bacon and push to the side of the pan when cooked. Then add the pearl onions-cut side down and sear. Push to the side as well

4) Cut chunky but neat slices of chicken, sear on the one side of the pan-do one breast at a time and push to the side again.

5) By this stage your pan should be very hot, add red wine and reduce to almost nothing

6) Once reduced add the warm white sauce and bring to the simmer reducing to your desired consistency, being careful not to overcook the chicken so ensuring it is a quick process

7) Finish with fresh thyme and exotic mushrooms

8) Mix around and serve with your favourite pasta

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713