![]() Sprinkling of dried thyme (or fresh thyme if you have it)Ī dash of olive oil, for frying the onions and chicken pieces A great recipe to cook for a crowd, it can be made the day before and freezes really well too.Īnd come Chrissie time – it’ll be interesting to see if Cork Daddy (or Santa) received my ever so subtle pressie hint.Ģ x brown onions, peeled and cut in to thin wedges It’s really easy to make and cooked ‘low and slow’ in the slow cooker results in the meat completely falling apart and melting in your mouth.Ī friend of mine Jules requested some more slow cooker recipes and Jules, I can guarantee you – you won’t be disappointed with this one. I believe Anne got the recipe from a trusty Australian Women’s Weekly cookbook and I’ve made a few tweaks to the recipe, as you do. This version of Coq au vin comes from my mother-in-law Anne who often takes it to work to share with her fellow teachers for lunch. Slow cooked in red wine with onions, garlic, bacon and mushrooms it’s rich and delicious, making for the perfect meal on a cold winters night or Sunday lunch. In the film, Julie cooks Julia’s recipe for Beef Bourguignon and I’m trying to rack my brain to remember if the traditional French dish, Coq au vin, translated to “rooster in wine” gets a mention. ![]() I can’t believe I’ve gone this long without a copy of it in my ever growing recipe book collection. ![]() Her first cookbook ‘Mastering the Art of French Cooking’ is on my Christmas wish list. Have you seen the film ‘Julie and Julia’? A terrific chick flick, it’s based on the life of Julia Child who is recognised as bringing French cuisine to the United States.
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