Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

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Coq au Vin Recipe

Coq au Vin Photo : Jackie Cameron

Coq au Vin
Photo : Jackie Cameron

Coq au Vin

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Coq au vin.. we can’t get more French traditional than this. I am sure you too will be captivated by its olde-worlde charm.

Serves : 4

Ingredients :

  • 4 (730gr) Chicken Breast, cut into chunky strips
  • 50gr Cake Flour
  • Salt and Black Pepper
  • 60gr Butter
  • 60ml Sunflower Oil
  • 280gr Back Bacon, rind removed
  • 8 (180gr) Pearl Onion, skin off and cut in half
  • 10gr Garlic, grated
  • 180gr Button Mushrooms, sliced
  • 500ml Red Wine
  • 1L Stock
  • 4 sprigs Thyme
  • 4 Fresh Bay Leaves

Method :

  • Coat the chicken in the flour, salt and pepper.
  • Getting your pot really hot, melt the butter and heat the oil.
  • Sear the chicken, golden all round and remove from the pot, and set aside.
  • Add the bacon, getting it crispy, remove from the pot and set aside.
  • Then add the onions and garlic, frying till golden, remove from pot and set aside.
  • Place the red wine in the pot, to deglaze all the flavours at the base of the pot.
  • Add all the ingredients that are set aside, finish with mushrooms, stock, thyme and bay leaves.
  • Bring to a simmer, when the chicken is cooked remove it from the pot and set aside. Reduce the liquid till thick in consistency and cook onions till soft.
  • Then add the chicken back in the pot to heat up and season well with salt and freshly grounded black pepper.  Serve with thick and creamy mash potato.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

"Coq au vin" Pasta Recipe

Coq au vin Pasta Photo  : Jackie Cameron

Coq au vin Pasta
Photo : Jackie Cameron

"Coq au vin" Pasta

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

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