Nigel Slater<\/a>… loosely. But read what he has to say, it’s gospel.<\/p>\nI use drumsticks and thighs. A big pack, four drumsticks, four thighs, for four people.<\/p>\n
For starters, peel about two dozen little onions (pickle onions, or whatever they’re sold as). Stick them on end in a black pot, with a bit of oil, and slowly caramelise. Turn them around, do the other side, etc. Remove to a plate.<\/p>\n
Then the mushrooms — fry a punnet of white button or portbellinis in a bit of butter, remove to a plate.<\/p>\n
Then fry bacon of some type. I use the thick rashers, cut into thin strips. Remove to a plate.<\/p>\n
Now fry the chicken, in batches. I normally pull the skin off the thighs once it’s fried up enough to come loose easily. Remove to a plate.<\/p>\n
Meanwhile you had a chance to chop up\u00c2\u00a0 a large onion, three or four carrots, and a stick of celery. And don’t forget the garlic. Stick that all in the pot for a while.<\/p>\n
By now you’ll have a lot of gunk on the bottom of the pot, so open that bottle of red and deglaze. I like to use a cheap fruity red from the Worcester area — something that would never win awards but goes down well.<\/p>\n
Put the chicken back in the pot, pour the rest of the wine in, add whatever herbs you fancy (a bouquet garni is a good idea). I generally find there’s no room for stock in the pot, but I guess you can toss in a stock cube if you want to (this is how I do it, please don’t blame Nigel Slater). Also add the onions and bacon back in at this stage.<\/p>\n
When it starts looking almost done, put the mushrooms in.<\/p>\n
Serve with mash. Lots of mash.<\/p>\n","protected":false},"excerpt":{"rendered":"
Our lime tree reminds me that we’ve been in the house for almost a year. Meanwhile, it’s still cold and wet enough for Coq au Vin. My recipe is loosely based on Nigel Slater… loosely. But read what he has to say, it’s gospel. I use drumsticks and thighs. A big pack, four drumsticks, four thighs, for four people. For starters, peel about two dozen little onions (pickle onions, or whatever they’re sold as). Stick them on end in a black pot, with a bit of oil, and slowly caramelise. Turn them around, do the other side, etc. Remove to...<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-902","post","type-post","status-publish","format-standard","hentry","category-foooooood"],"_links":{"self":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts\/902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=902"}],"version-history":[{"count":3,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts\/902\/revisions"}],"predecessor-version":[{"id":906,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts\/902\/revisions\/906"}],"wp:attachment":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=902"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"S6301492r\"](\"http:\/\/www.retro.co.za\/blog\/wp-content\/uploads\/2009\/09\/S6301492r-300x207.jpg\" "\\"S6301492r\\"")
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