Last night, I had planned to make Dishy's Coq au Vin ie Chicken in Red Wine but decided against it for a number of reasons:-
1) It was 5:50pm amd the recipe said that it would take 30 mins prep and 2 hours to cook;
2) The Wrigglebottom doesn't like red wine in her gravy let alone as the main component of a sauce and her taste buds are way to sharp for me to sneak that one by;
3) I was shattered.
Bearing this in mind, I decided on a knock off version of Nigella's Coq au Riesling (page 119, Nigella Express). It's a knock off because Bonzo doesn't like fungi anf Wrigglebottom objects to spice which includes herbs! So this is what it looks like:
1) Heat vegetable oil in a deep saucepan;
2) Add about 100g of bacon lardons or chopped smoekd bacon and fry for about 2 mins on fairly high heat;
3) Chop 2 leeks finely and add to bacon;
3) Remove skin from whatever chicken you have. Last night I used chicken legs but you could use breasts, thighs or drumsticks. Anything with a bone in will give a tastier, thicker sauce;
4) Add chicken to leeks & bacon;
5) Absolutely no mushrooms;
6) Add almost a bottle of white wine. I used Sauvignon Blanc last night and used all but the cook's glass. That was probably a bit too much so half a bottle would probably do.
7) Add two bay leaves, salt and pepper; the bay leaves can be fished out before the Wrigglebottom sees them.
8) Bring to the boil and then put on a low heat with a lid on until the chicken is cooked about 30 mins minimum. At the end of the day you're looking for a sauce that stays on the plate so top it up if it looks too dry and take the lid off if there's too much liquid.
9) Serve it up with noodles, rice or potatoes.
If you want to tart it up a bit you can add cream and chopped dill before serving.
This gets a 5 for prep as it only takes 10 mins to prepare. It got a 10 from me, a 9 from Bonzo and Wrigglebottom almost ate a whole chicken leg and just left some of her leeks as she's not keen on the onion family so I make that about 8.5 average so 13.5 overall.