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Was in Devon this weekend in a big house with 16 people and made Coq au Vin for dinner using Nigel Slater's recipe: http://observer.guardian.co.uk/life/story/0,6903,605460,00.html It's a good reproduction of the classic. Anyway, we had three BIG chickens--I asked my butcher for old birds with gristle and muscles that had been used, and he obliged--and with all the veggies and stuff ended up with lots leftover. So on the Sunday night, for the remaining 11 people I made chicken meatballs to go with a red pasta sauce. Leftover chicken from coq au vin, taken off the bones and shredded Handful of chopped thyme Handful of chopped rosemary Salt and pepper 2 large eggs Handful of flour Some of the (now) goopy, gelatinous stuff from the coq au vin, for moisture Mix it all together. Shape it into balls, dust with flour and put on a greased baking tray. Bake for 30 minutes at 180 degrees. Make sure they're piping hot: this is chicken after all and you have to kill the bugs. Yum! I probably could have used more of the liquid goop to make them moister, as they were a bit dry. I have another of the chickens in the freezer. Anyone got a good chicken casserole recipe?
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