Coq Au Vin

Ingredients
750g Potato (cubed)
A Good Splash of Olive Oil
4 Chicken Breasts
1 Tablespoon of Flour
1 Large Onion (chopped into cm chunks)
4 Rashers Bacon (smoked or unsmoked)
100g Button Mushrooms (cut into 4)
2 Tablespoons Brandy
300ml Red Wine (don't use your best but again don't go for 1 that tastes like vinegar)
Fresh or Dried Thyme
Fresh Parsley
Tomato Puree
2 Teaspoons Cornflour

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan
A Cup

The Good Bit

1. Heat your potatoes in the large pan with boiling salted water, dust your chicken with 1 tablespoon of seasoned flour and fry in the frying pan with a small splash of oil for 2 minutes each side.
2. Add the onion and bacon and cook for another 3 minutes before adding the mushrooms, cook until everything begins to brown stirring continuously then add the brandy, heat for a short while (seconds not minutes) then ignite!!
3. Once the flames have died add in the red wine and bring to the boil, add a good squeeze of tomato purée and either 2 fresh thyme sprigs or 1/2 teaspoon of dried thyme, leave to simmer for 15 minutes, and cool.
4. Mix the cornflour in the cup with a little cold water (little at a time again it's harder to take out than add more), chuck this in with the chicken and stir bringing the pan back to the boil again until the sauce has thickened. (a minute or so)
5. In the meantime drain your potatoes, add a splash of oil, some chopped parsley and mash well. Serve onto your plates then top with coq au vin

Serves 4

Basque Chicken

Ingredients
4 Chicken Breasts
175g Bacon (cut the rind off and bin)
4 Onions (thinly chopped)
3 Cloves Garlic (crushed)
2 Green Peppers (seeded and diced)
1 400g Can Chopped Tomatoes
150ml Chicken Stock
A Good Splash of Oil
1/4 Teaspoon Dried Marjoram
Salt and Pepper
Parsley (chopped, to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Spatula
1 Wooden Spoon
1 Slotted Spoon
1 Garlic Press

The Good Bit

1. In a Splash of Oil fry the diced bacon until it is just cooked then remove, now fry the chicken breast, if you need to add a splash more il do, until the breasts are evenly golden all over, remove and set aside with the bacon, keep warm if possible.
2. Next fry the onion, garlic and marjoram gently over a low heat for about 10 minutes until the onion is golden too, then add the tomatoes and stock and bring to a gentle simmer.
3. Now add the chicken and bacon back in and stir well, cover and leave for 45 minutes. Remove the chicken to a serving dish and boil the sauce until it coats the back of a wooden spoon, adjust the seasoning and serve with a topping of chopped fresh parsley.
   

Serves 4