Wednesday, August 1, 2012

WW Coq au vin

It was chilly here this morning so I planned to cook something out of the Cook Hearty book you can buy here The recipe in the book is slightly different but there is a version on the WW site here Buy the book - go on you know you want to!

I started off browning the chicken in my CT saute pan which is a gift for dishes like this. I really like lovely legs they are SO cheap and the money I save on these once a week can be used to buy the more expensive lean cuts of meat like lamb or beef eye fillets.
The recipe in the book was unclear about what sort of shallots so I bought 12 lovely sweet French eschallots to put in our coq au vin tonight
I had the most beautiful tiny potatoes but they were really tiny so I put in 16 because these were so much smaller than a normal potato. I was a bit low on normal carrots so I used two purple heirloom carrots.
 This is what it looked like in the pot once all the prep was done. That's thyme from our garden on top. I didn't have any brandy so I chucked in oloroso sherry. We chose shiraz for the wine.

I turned it off, we took the kids to work and training, went to the park with the dog, and came home and switched it on again. I cut up some cabbage and microwaved it to use as a bed for the dish.
Here it is ready - absolutely beautiful colour - not all down to the wine - I think those carrots generated a lot of the colour

And it was delicious (the cabbage is hiding underneath) According to the website it is 9 WW Propoints - the book says 10, it doesn't matter that much - I'm full!


  1. looks delish . . .did you thicken the sauce with a bit of corn flour or just went "o'nauturale"

  2. no thickening at all - that's why the bed of cabbage (secret between you and me - it never even got stirred once - check the before and after pics)