Speedy Coq Au Vin
Ingredients
6 shallots
500g chicken breast
100g diced bacon
1 tin mushrooms in butter sauce
450ml hot chicken stock
150ml red wine
2 teaspoons Worcestershire sauce
1 teaspoon thyme
Salt
Pepper
4 potatoes
400g green beans
Method
Peel and chop potatoes.
Chop shallots.
Cube chicken.
Dry-fry the chicken and the bacon in a non-stick saucepan for 3 minutes, stirring frequently.
Add the mushrooms and the shallots to the chicken, together with a couple of tablespoons of stock.
Cook briskly for 2 minutes, then reduce the heat and pour on the remaining stock and wine.
Stir in the Worcestershire sauce, thyme and a little seasoning to taste.
Cover and simmer for 15 minutes.
Serve with mashed potato and beans.
