Disco inferno
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken drumsticks; about 400g/14oz | |
| 1 | teaspoon | Honey |
| 1 | drop | Tabasco |
| 1 | dash | Worcestershire sauce |
| 1 | pinch | Chilli powder |
| 7 | tablespoons | Vegetable oil |
| 2 | tablespoons | Brandy |
| 1 | tablespoon | Black treacle |
| 250 | grams | Closed cap mushrooms; cut in half |
| 4 | Baby onions; peeled | |
| 1 | tablespoon | Shredded mixed fresh tarragon and basil |
| 2 | tablespoons | White wine |
| 2 | tablespoons | Red wine |
| 1 | Chicken stock cube | |
| 4 | Potatoes; peeled and cut into | |
| ; 1cm thick slices | ||
| 225 | grams | Frozen petit pois |
| 1 | tablespoon | Chopped fresh mint |
| 2 | teaspoons | Caster sugar |
| 85 | grams | Butter; cubed |
| 3 | Iceberg lettuce leaves; finely shredded | |
| 3 | tablespoons | Milk |
| 2 | tablespoons | Chopped fresh basil |
| 2 | tablespoons | Olive oil |
| Salt and pepper | ||
Directions
1 For the Sauteed Chicken: Add two drumsticks to a pan of boiling water, simmer and cook for about 10-15 minutes until cooked through. Then drain.
2 In a shallow dish, mix the Tabasco, honey, Worcestershire sauce and chilli powder. Add the chicken and coat.
3 Heat 2 tbsp vegetable oil in a pan. Add the chicken and 1 tbsp brandy, flambe and cook for 3-4 minutes. Add the black treacle to the marinade and mix together.
4 Pour over the chicken, add half the mushrooms, stir and continue cooking for about 5-8 minutes until browned.
5 For the Coq Au Vin: Cook the onions in boiling water for three minutes 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 the chicken and cook for 2-3 minutes to lightly brown.
7 Add the blanched onions, remaining mushrooms, shredded tarragon and basil, and cook for five minutes to soften.
8 Add 1 tbsp brandy and flambe, then add the white and red wine, stock cube and 150ml/¼ pint boiling water. Boil and simmer for about 10 minutes, until the chicken is cooked and the sauce reduced.
9 Cook three quarters of the potatoes in a pan of boiling water until tender and drain. Place the peas and chopped mint in a pan.
10 Add 150ml/ ¼ pint boiling water, sugar and a pinch of salt and simmer for about three minutes, until the peas are tender and the water has reduced.
11 Stir in the butter and cook for 3-4 minutes to thicken, add the lettuce and cook quickly to wilt. Season. Heat 3 tbsp vegetable oil in a frying pan.
12 Add the remaining potato slices, season and saute until the potatoes are tender and browned.
13 Mash the boiled potatoes with milk, chopped basil and olive oil. Stir in 4 tbsp pea mixture and season. Arrange the sauteed chicken and coq au vin on the plates. Serve the peas, mashed and sauteed potatoes in shallow dishes.
Converted by MC_Buster.
Per serving: 1321 Calories (kcal); 107g Total Fat; (75% calories from fat); 30g Protein; 49g Carbohydrate; 197mg Cholesterol; 496mg Sodium Food Exchanges: 3 Grain(Starch); 3½ Lean Meat; 0 Vegetable; 0 Fruit; 19 ½ Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.