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Monday, March 12, 2012

Rich Chicken Stew

Coq au vin is a dish where the chicken is cooked in red wine. Since I am a muslim , that means I have to come up  with an alternative for the recipe, as we dont use wine in our cooking.  I have been toying with the idea of trying this recipe
 and finaly , while sipping a nice cold glass of regular grape juice, it occured to me that perhaps I should try  it with a good quality red grape juice. One that has a  no added sugar and got a nice fruity taste, not the plastic taste.

I tried this recipe from  and  it tasted pretty good , so give this a try and serve with loads of crusty bread  or  mashed potatoes or even plain cooked rice.

Recipe : Rich Chicken Stew: recipe inspired by Coq au vin  from  Goodhousekeeping cookbook

Serves about 2-3 persons

3 chicken whole leg pieces, jointed into drumstick and thigh pieces.
6 button mushrooms ( optional)
1 onion, roughly chopped
2 cloves garlic, finely chopped
1/2 a large carrot or 1 small one, chopped
1/2 cup( 125 ml) good  quality red grape juice
2 bay leaves
6-8 peppercorns
parsley, stalks and leaves seperated, ( leaves chopped, stalks left whole)
2 tbsp butter/margerine
a little drizzle of olive oil, about a tsp
1 1/2 cups chicken stock ( or 1 stock cube dissolved in 1 1/2 cups water)
1 tbsp tomato paste
3 tbsp flour
salt and pepper

1. In a casserole  , melt butter with the tiny bit of olive oil.  Season chicken pieces with salt and pepper and brown in butter till the skin start to turn golden. Remove to a plate.

2. Brown onion  and carrot till they start to turn soften and change brown slightly. Remove to the chicken plate.

3. Add flour and mix well into the butter remaining in the pot. Add  red grap juice and mix , scrapping the bottom to remove the bits of chicken stuck at the bottom. Stir in stock and tomato paste. Mix well and bring to a boil. Taste, add salt to taste.

4. Return the chicken and cooked vegetables to the pot, along with bay leaves, peppercorns, parsley stalks. Cover tightly ( wrap with foil if the lid is not tight fitting). 

5. Place in a moderately hot oven  and cook for  45 minutes.   Remove, give another quick taste just to check if you need adjusting the salt. Stir in finely chopped parsley. Serve


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