Wish me luck

[robert@fm]

Poundland have had some cookery books in recently, so as I have a slow cooker I got the Slow Cooker book. Something (probably temporary insanity) prompted me to try the Coq Au Vin recipe. 🙄

Well, I've just finished preparation, and all the ingredients are now sitting in the slow cooker, waiting for the timeswitch to turn it on at about 10:00; it should be ready by 18:00. I estimate that I spent about ?12 on ingredients, of which ?5 was the plonque rouge (Morrisons Chianti) which constitutes the "Vin" part. I only hope it proves to be a success, and not a total coq-up. 😱

 

[HOBIE]

Hope its nice rob !!🙂

 

[David H]

Poundland have had some cookery books in recently, so as I have a slow cooker I got the Slow Cooker book. Something (probably temporary insanity) prompted me to try the Coq Au Vin recipe. 🙄

Well, I've just finished preparation, and all the ingredients are now sitting in the slow cooker, waiting for the timeswitch to turn it on at about 10:00; it should be ready by 18:00. I estimate that I spent about ?12 on ingredients, of which ?5 was the plonque rouge (Morrisons Chianti) which constitutes the "Vin" part. I only hope it proves to be a success, and not a total coq-up. 😱

Now you have a Slow Cooker why not use it to the full, you'll find everything you need here.

http://crockpot365.blogspot.com/

 

[robert@fm]

The experiment back last April turned out wonderful, so I did it again for William's birthday on Christmas Eve. This time I used two large onions, sliced in the food processor -- in onion there is strength -- instead of several small ones, and diced chicken instead of drumsticks. It was as wonderful as before, but sadly it was as expensive to make as before, so next time I'm thinking of using diced pork (probably by buying a filleted joint and dicing it myself, to save money) instead of chicken. I suppose that would be Cochon Au Vin...

 

[trophywench]

Er frankly I wouldn't be using like a 'named' plonq in me casserole. I reckon you could get away with whatever's Aldi or Lidl's cheapest Vino Collappso Rouge this week, cos it will be 'sec' if it's cheapo anyway which is what you want. Just not dry enough to be 'brut'.

And you can do it with less than 'best' chicken, this is the whole point re slow cooking. Even ruddy wings taste better cos the bone marrow in em sort of bathes the meat when you cook it like that and makes it - err, unctuous. Like chicken korma cooked the way Indians do it as opposed to the takeway down the street. Thenm Indian chooks are more than a tad scrawny .....

Originally this would be done with what was politely called a 'boiling fowl' - in other words a really tough old bird that you really couldn't cook any other way and it be edible and satisfying for farm labourers!

 

[LeeLee]

Low-alcohol wine is much cheaper too, and given that alcohol evaporates during cooking there's no point starting with the good stuff.

 

[Steff]

Enjoy it Robert did we?