Speedy coq au vin
6 Shallots, halved
450g (1lb) boneless chicken breast, cubed
100g (3 1/2oz) lean smoked bacon, diced
200g (7oz) button mushrooms
425ml (3/4 pint) hot chicken stock
150ml (1/4 pint) full bodied dry red wine
2 teaspoons Worcestershire sauce
1 tablespoon chopped fresh thyme
Dry-fry the chicken and the bacon in a non-stick saucepan for 3 minutes, stirring frequently.
Add the mushrooms and the shallots to the chicken, together with a couple of tablespoons of stock.
Cook briskly for 2 minutes, then reduce the heat and pour on the remaining stock and wine.
Stir in the Worcestershire sauce, thyme and a little seasoning to taste.
Cover and simmer for 15 minutes, and serve.
We have mashed potatoes and steamed vegetables with it, YUM
3 years ago