Coq au Vin
Calorie controlled cooking spray
8 small, halved
2 clove(s), crushed
Chicken Leg, Skinless, Meat only, raw
Fresh Vegetable Stock
175 g, halved
Bay leaf, dry
1 tablespoons, level, blended with 3 tablespoon cold water
- Heat a large frying pan or saucepan and mist with low fat cooking spray. Add the shallots and garlic and sauté them for about 5 minutes, until beginning to turn brown. Push them to one side of the pan.
- Add the chicken legs to the pan and seal them quickly on both sides. Pour in the wine and let it bubble up for a few seconds. Add the chicken stock, mushrooms and bay leaf. Cover and simmer gently for 45 - 50 minutes, until the chicken is tender.
- Stir the blended cornflour and add to the pan juices. Heat, stirring constantly, until thickened and smooth. Check the seasoning, adding extra salt and pepper if necessary. Remove the bay leaf and serve.