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By celebrity Chef Rozanne Stephen’s visit www. rozannestevens.com for her excellent cookery school.

Organic Orange Coq Au Vin -  Serves 6

What you need

1tbls Biona olive oil, 1tbls Organic butter, 2tbls Organic flour, 1kg skinless organic chicken thighs (available in The Organic Supermarket). 4 rashers lean bacon, diced, 1 organic onion, diced. 1 organic carrot, finely dice, 2 sticks organic celery, finely chopped. 2tbls brandy, 2tbls organic tomato paste (Biona or Suma), 2-3 cloves organic garlic, crushed, 1tsp organic dried thyme, 175ml organic red wine (recommend this wine), 125ml freshly squeezed organic orange juice, Zest of 1 organic orange, 250ml Kallo chicken stock, 1tsp organic honey, 2  organic bay leaves, 12 baby organic onions, peeled, 200g organic button mushrooms, wiped clean and halved, 1 tin haricot beans, rinsed and drained (Biona), 2tbls flat leaf parsley, chopped

Method:

- Heat the butter and oil in a pan and cook the diced bacon until crispy.
- Add the onion, carrot and celery and cook until softened.
- Stir in the garlic and cook for 2 minutes more
- Stir in the tomato paste and cook out for a minute.
- Whisk in the flour to form a paste and pour in the brandy, stir well to get rid off any lumps. Gradually add the wine, orange juice and stock, stirring all the time.
- Add in the orange zest, bay leaves, honey, chicken thighs and onions.
- Bring to the boil, reduce the heat and simmer gently for 1 hour and 15 minutes.
- Add in the mushrooms and beans for the last half an hour.
- Garnish with chopped parsley. Serve with blanched green beans and sweet potato mash.

Posted by

Darren

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