Friday, 9 December 2011

Coq Au Vin


2 Tbsp All-purpose flour
1 Tsp Dried thyme
1/2 Tsp salt
1 Handful Shiitake mushrooms
1 Chicken, Chopped to 8 pieces
3 Tbsp Corn oil
2 Carrots, cut into bite-sized pieces
300ml Dry red wine
100ml Chicken broth
1 Tbsp Tomato paste
1 Bay Leave


1. Combine flour, thyme, and salt in a bowl. Coat the chicken drumsticks with flour
mixture, shaking off excess flour.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook,
turning frequently, until they are browned, about 8 minutes. Remove and drain on the
3. Add in mushrooms and carrot. Cook, stirring occasionally, until the aroma
is released. Pour in red wine, broth, and tomato paste. Bring the mixture to a boil.
Return the chicken drumsticks to the pan. 
4. Add in bay leave and Simmer it over medium heat for about 20
minutes until chicken is done.
5. Enjoy!

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