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Ingredientes
- 4 x Chicken drumsticks, about 400g/14oz
- 1 tsp Honey
- 1 dsh Tabasco
- 1 dsh Worcestershire sauce
- 1 pch Chilli pwdr
- 7 Tbsp. Vegetable oil
- 2 Tbsp. Brandy
- 1 Tbsp. Black treacle
- 250 gm Closed cap mushrooms, cut in half
- 4 x Baby onions, peeled
- 1 Tbsp. Shredded mixed fresh tarragon and basil
- 2 Tbsp. White wine
- 2 Tbsp. Red wine
- 1 x Chicken stock cube
- 4 x Potatoes, peeled and cut into 1cm thick slices
- 225 gm Frzn petit pois
- 1 Tbsp. Minced fresh mint
- 2 tsp Caster sugar
- 85 gm Butter, cubed
- 3 x Iceberg lettuce leaves, finely shredded
- 3 Tbsp. Lowfat milk
- 2 Tbsp. Minced fresh basil
- 2 Tbsp. Extra virgin olive oil Salt and pepper
Direcciones
- 1 For the Sauteed Chicken: Add in two drumsticks to a pan of boiling water, simmer and cook for about 10-15 min till cooked through. Then drain.
- 2 In a shallow dish, mix the Tabasco, honey, Worcestershire sauce and chilli pwdr. Add in the chicken and coat.
- 3 Heat 2 tbsp vegetable oil in a pan. Add in the chicken and 1 tbsp brandy, flambe and cook for 3-4 min. Add in the black treacle to the marinade and mix together.
- 4 Pour over the chicken, add in half the mushrooms, stir and continue cooking for about 5-8 min till browned.
- 5 For the Coq Au Vin: Cook the onions in boiling water for three min and drain. Remove the skin from the rest of the drumsticks and cut off the meat.
- 6 Heat 2 tbsp vegetable oil in a wok, add in the chicken and cook for 2-3 min to lightly brown.
- 7 Add in the blanched onions, remaining mushrooms, shredded tarragon and basil, and cook for five min to soften.
- 8 Add in 1 tbsp brandy and flambe, then add in the white and red wine, stock cube and 150ml/1/4 pint boiling water. Boil and simmer for about 10 min, till the chicken is cooked and the sauce reduced.
- 9 Cook three quarters of the potatoes in a pan of boiling water till tender and drain. Place the peas and minced mint in a pan.
- 10 Add in 150ml/ 1/4 pint boiling water, sugar and a healthy pinch of salt and simmer for about three min, till the peas are tender and the water has reduced.
- 11 Stir in the butter and cook for 3-4 min to thicken, add in the lettuce and cook quickly to wilt. Season. Heat 3 tbsp vegetable oil in a frying pan.
- 12 Add in the remaining potato slices, season and saute/fry till the potatoes are tender and browned.
- 13 Mash the boiled potatoes with lowfat milk, minced basil and extra virgin olive oil. Stir in 4 tbsp pea mix and season. Arrange the sauteed chicken and coq au vin on the plates. Serve the peas, mashed and sauteed potatoes in shallow dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1491g | |
| Recipe makes 2 servings | |
| Calories 1290 | |
| Calories from Fat 753 | 58% |
| Total Fat 85.41g | 107% |
| Saturated Fat 26.24g | 105% |
| Trans Fat 1.27g | |
| Cholesterol 124mg | 41% |
| Sodium 408mg | 17% |
| Potassium 2940mg | 84% |
| Total Carbs 102.89g | 27% |
| Dietary Fiber 19.9g | 66% |
| Sugars 30.44g | 20% |
| Protein 25.58g | 41% |
