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
Happy Halloween!!!
10 years ago
4 comments:
That sounds really good, definitely going to try that one :)
Thanks Susan, it's worth trying and not much washing up either, lol
oh maria cookery lessons too, yum im gonna try this thanks.
jenni x
anytime jenni, there all based on weight watchers recipes, and ones I used for Clive to help him lose the 4 stone...
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