1/3 cup plain flour
1 tspn paprika
700g chicken breast fillets (all fat removed) cut into large pieces
1 tbspn MCT Oil
1 clove garlic crushed
10 raw pickling onions peeled
2 rashers very lean bacon trimmed of visible fat and chopped
250g button mushrooms
2 1/2 cup low salt chicken stock
2 cups red wine
1/3 cup brandy
bouquet garni
1 tbspn chopped fresh parsley
Combine flour and paprika in a plastic bag. Add chicken. Shake to coat. Heat oil in a
flameproof casserole dish. Add chicken, garlic, onions, bacon and mushrooms. Cook until
chicken has just sealed. Add stock and wine. Cook, stirring, until sauce boils and thickens.
Stir in brandy and bouquet garni. Cover. Bake at 180c for 45 minutes or until chicken is
cooked. To serve remove bouquet garni, sprinkle with parsley and accompany with
steamed green vegetables.
1 tspn paprika
700g chicken breast fillets (all fat removed) cut into large pieces
1 tbspn MCT Oil
1 clove garlic crushed
10 raw pickling onions peeled
2 rashers very lean bacon trimmed of visible fat and chopped
250g button mushrooms
2 1/2 cup low salt chicken stock
2 cups red wine
1/3 cup brandy
bouquet garni
1 tbspn chopped fresh parsley
Combine flour and paprika in a plastic bag. Add chicken. Shake to coat. Heat oil in a
flameproof casserole dish. Add chicken, garlic, onions, bacon and mushrooms. Cook until
chicken has just sealed. Add stock and wine. Cook, stirring, until sauce boils and thickens.
Stir in brandy and bouquet garni. Cover. Bake at 180c for 45 minutes or until chicken is
cooked. To serve remove bouquet garni, sprinkle with parsley and accompany with
steamed green vegetables.
Little Leakers
Chicken Coq Au Vin