Coq au vin with gratin topping:
in a pan barbecue on the charcoal webber the following with it lid on:
750 to 1,000 gm mixed chicken pieces pre-brined if desired.
1 dozen shallots cut in half.
¼ dozen rashers of chopped streaky bacon.
1.5 to 2 cups button mushrooms.
When half cooked place add the following:
1.5 to 2 cup of chicken stock with 1.5 or 2 teaspoons corn flour.
½ cup white wine.
¼ cup cooking cream.
¼ cup finely grated parmesan.
1 tablespoon chopped paisley.
1 tablespoon fresh thyme leaves.
And ‘some’ of the following if desired.
1 dozen chopped anchovies.
1 teabag of herbs.
1 tablespoon light soy sauce.
1 tablespoon Worcestershire.
1 dessert spoon of truffle paste.
1 teaspoon miso.
Arrange on top a 10 mm layer of thinly slice peeled potatoes.
Barbecue in the charcoal webber with its lid on until the potatoes are cooked.
original recipe from my database.
photo from google images.
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