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 COQ AU VIN á là CAMP OVEN

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Join date : 2009-05-08
Age : 50
Location : goodna

PostSubject: COQ AU VIN á là CAMP OVEN   Mon Jul 19, 2010 11:21 am

Ingredients



  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 1 piece chicken Maryland per person (no more than 4 per camp oven, otherwise use chicken legs)
  • 4 medium mushrooms per person
  • 3 small onions per person, if large ones cut in half
  • 2 strips of bacon per person
  • 1 cup of red wine
  • 1 teaspoon crushed garlic
  • 1 one serve sachet of Masterfoods chicken stock
  • Pepper and salt
  • 1 cup plain flour
  • Plastic bag
  • Spade

Method



  • Have a good fire with ample embers
  • Into a hot camp oven place the oil, butter and garlic
  • Add to this the onions and let brown. Take out and put aside
  • Add the chicken to the oven, which has been shaken in plastic bag with flour
  • Brown the chicken, add ¾ cup red wine
  • Add embers to top of camp oven with spade. Care should be taken not to burn the chicken, remove embers if too hot
  • Let it cook for about ¾ of an hour, turning occasionally
  • Add the onions and balance of wine
  • Add mushroom and bacon which has had the rind removed and cut in half
  • Return oven to embers
  • About 15 minutes later add chicken stock, pepper and salt to taste, also a little water if the sauce is too thick.

Enjoy this meal with boiled rice, which has had added to it a small can of corn niblets and ½ cup of peas. This can all be cooked at home and popped into boiling water to warm and then drained. It is all easily carried in a plastic bag.

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