Mushroom, Pine nut & Spinach salad 2
Warm mushroom, pine nut, chevre and spinach salad
July08Affogato0024 (2)
Affogato
July08SteakSandwich (40)D
STEAK SANDWICH
July08ChickpeaSoup (1)
Chickpea, chorizo and red onion soup
July08Foldovers (27)
TORTILLA FOLDOVERS
Brioche (27)
Brioche
Butternut BStilla (20)
Caramelised butternut b'stilla
Aug08Springbok Shank0006
Springbok shank pies
Borboun Ribs (5)
Ribs with a sticky Jack Daniels coffee sauce
Coffee Creme Brulee (2)
Coffee creme brûlée
Baked Alaska (21)
Coffee alaska
Aug08Tiramisu0005
TIRAMISU
Lemon Tart
Classic baked lemon tart
Passion Peaches
Passion peaches
Paper baked trout
Paper-baked trout with griddled asparagus
Grilled Figs and Parma Ham
Grilled figs with camembert and parma ham
nomu9_27
Wild rice salad
nomu8_14
Moroccan aubergine with pine nut, sultana & coriander dressing
nomu5_14
Salt-baked whole fish
nomu1_6
Zucchini carpaccio
Oven Roasted Coq Au Vin
Comforting and deliciously easy! This slow-cooked French classic of tender chicken braised in red wine and stock with lardons, mushrooms and onions is a great dish to warm up a cold Winters evening.

Oven Roasted Coq Au Vin

Servings: 4-6

Ingredients

8-12 bone-in, skin-on chicken pieces
1 tsp NOMU Poultry Rub or Roast Rub
150g diced bacon
6 shallots, peeled and halved
3 cloves garlic, minced
NOMU Sea Salt and NOMU Black Pepper
3 tbsp NOMU Extra Virgin Olive Oil
1 tsp NOMU Chicken Stock
1 cup (250ml) hot water
½ cup white wine
2 tbsp butter, plus a few extra blobs for the roasting dish
350g mixed mushrooms such as oyster and chestnut, sliced

Directions

Preheat your oven to 220°C.

Rub a generous teaspoon of NOMU Rub onto the chicken pieces and arrange them in a large roasting dish. Add the bacon, shallots and garlic. Season with Salt and Pepper and drizzle with a few glugs of Olive Oil. Toss well to coat everything then re-arrange the chicken skin-side up. Roast for 20 minutes.

Stir the Chicken Stock into the hot water and add to the roasting dish along with the wine and a few blobs of butter. Place back in the oven and roast for a further 20 minutes.

Heat the butter with a glug of Olive Oil in a large frying pan and cook the mushrooms over high heat until golden brown but still firm. Add to the roasting dish and roast for a final 5-10 minutes.

Tip: Serve the chicken with roast potatoes, creamy polenta or homemade pasta.

Ingredients

8-12 bone-in, skin-on chicken pieces
1 tsp NOMU Poultry Rub or Roast Rub
150g diced bacon
6 shallots, peeled and halved
3 cloves garlic, minced
NOMU Sea Salt and NOMU Black Pepper
3 tbsp NOMU Extra Virgin Olive Oil
1 tsp NOMU Chicken Stock
1 cup (250ml) hot water
½ cup white wine
2 tbsp butter, plus a few extra blobs for the roasting dish
350g mixed mushrooms such as oyster and chestnut, sliced

Directions

Preheat your oven to 220°C.

Rub a generous teaspoon of NOMU Rub onto the chicken pieces and arrange them in a large roasting dish. Add the bacon, shallots and garlic. Season with Salt and Pepper and drizzle with a few glugs of Olive Oil. Toss well to coat everything then re-arrange the chicken skin-side up. Roast for 20 minutes.

Stir the Chicken Stock into the hot water and add to the roasting dish along with the wine and a few blobs of butter. Place back in the oven and roast for a further 20 minutes.

Heat the butter with a glug of Olive Oil in a large frying pan and cook the mushrooms over high heat until golden brown but still firm. Add to the roasting dish and roast for a final 5-10 minutes.

Tip: Serve the chicken with roast potatoes, creamy polenta or homemade pasta.

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips