Coq in cider

tod123

My friend has given me a male chicken , he said it needs slow cooking (I have no cooking skills but do have a slow cooker and are willing to have a go) .

I dont have any red wine to do it 'au vin' as wee only drink white, but do have some thatchers cider handy.

does anyone have experience of coq in cider that they could share?

McKneff

How do you know its a male chicket.

kittycat204

having had a quick read of the internet, cider, stock veg and chicken for about 6-8 hours and it will be lovely. most recipes suggest mixing the "sauce" with cream at the end. not sure you could go that wrong. delish.

McKneff

kittycat204 wrote: »

having had a quick read of the internet, cider, stock veg and chicken for about 6-8 hours and it will be lovely. most recipes suggest mixing the "sauce" with cream at the end. not sure you could go that wrong. delish.

Toddybobs is winding us up kittycat, I think he hasnt any thing to do all day and just sits and thinks of things to start threads with, however, Im sure your recipe is useful to many others.:D

tod123

kittycat204 wrote: »

having had a quick read of the internet, cider, stock veg and chicken for about 6-8 hours and it will be lovely. most recipes suggest mixing the "sauce" with cream at the end. not sure you could go that wrong. delish.

any idea of proportions Kitty?

or even a link?

kittycat204

? does he like wasting peoples time ?

McKneff

He seems to, the Newbies all fall for it till they get to know him.

Stephen_Leak

Try this. I can't see why it shouldn't work with chicken and without the apple.

PORK IN CIDER

Serves 2

INGREDIENTS

250ml of cider
1 apple
1 onion
2 pork chops or steaks
2 heaped teaspoons of gravy granules or a stock cube

METHOD

Pour the cider into a measuring jug. Peel and core the apple, cut it into thick slices and put them into the cider to stop them going brown. Peel the onion and chop it into tiny pieces.

Put the onion in the bottom of an ovenproof dish with a lid. Put the meat on top of the onion. Artistically arrange the apple slices on top of the meat. Add the cider. Put the lid on the dish.

Cook in a preheated oven at 150°C, 300°F, gas mark 2 for about 2 hours. Check the liquid level from time to time and top it up if it starts to dry out.

Remove the meat and apples.

Add the gravy granules or stock cube to the cider and onion left in the dish. Stir thoroughly.

ADDITIONS & ALTERNATIVES

Use proper “scrumpy” cider for preference, but any cheap cider (as long as it doesn’t have the word “white” in the name) will do.

Use a cooking apple for preference, but an eating apple will do.

Fry the meat in a tablespoon of oil for about 3 minutes on each side until brown first.

Add ½ a teaspoon of dried mixed herbs or rosemary

For a smooth gravy, if you have a food processor, put the cider and onion in it and blend it to the desired consistency. If you have a hand blender, put it in the cider and onion and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the onion through a sieve with the back of a spoon, or leave it lumpy.

Use either beef or chicken gravy granules or stock cube.

Use 250ml of single cream instead of the gravy granules or stock cube.

rachbc

surely your housekeeper would know exactly what to do with your coq?

https://forums.moneysavingexpert.com/discussion/3762485

MrSmartprice

tod123 wrote: »

does anyone have experience of coq in cider that they could share?

Ask your wife. Or even your daughter.....;)

jackyann

On the off chance that you really have any sort of fowl, and any kind of cider, and it's the housekeeper's day off ........the short answer is that it works really well.