Great idea of turning Coq Au Vin to a summer dish!
Serves : 2
Prep Time: 20 minutes
Cooking Time : 30 minutes
1 tbsp red wine vinegar
1 tbsp sugar
1 tbsp cornflour, mixed with a few drops of water
2 garlic cloves, finely chopped
1 onion finely chopped
Knob of butter
Few sprigs of Thyme
3 bay leaves
500 ml red wine
2 Chicken Breasts / Chicken Thighs diced
2 Carrots, diced
Anything else like onions or bacon
Fry the garlic and onion in butter until golden brown.
Add the thyme and bay leaves.
Cook for a couple of minutes.
Add the wine.
Bring to the boil and simmer for 10 minutes.
Leave to cool.
Pour the marinade over the chicken.
Next day remove chicken from the marinade and put the marinade to one side.
Par boil the potatoes.
Add the chicken, carrot, potatoes and anything else on to the skewers.
BBQ the skewers.
Reduce the marinade by half in a pot on a high heat.
Add the red wine vinegar, cornflour paste, sugar and season
Reduce to a thick sauce.