Chicken cooked in a special red wine sauce and mushrooms… This recipe is French, and it’s extremely delicious as all ingredients that are used to make this dish are Organic!
This month I’m taking part in the #OrganicUnboxed challenge. It’s fun campaign by Organic UK that was created to show the nation that buying organic food is really good for you. Organic food tastes much better, and choosing organic products does not cost a whole lot more!
I was very excited to receive my mystery box filled with organic goodies, and the unboxing part was really fun as I received some surprise items that I wouldn’t have tried if they were not sent to me. So here’s the list of the organic items that I have received: A whole chicken, button mushrooms, brown mushrooms, self raising wholewheat flour, natural yoghurt, butter, a bottle of red wine, soya sauce, brown rice miso, a can of black beans, gluten free pea pasta, aromatic fennel chocolate, strawberries, raspberries, tomatoes, onions, lemons, watercress, potatoes and courgette!
So the challenge was to create a recipe or a meal using ingredients from the mystery box. I had so many ideas but decided to make one of my favourite recipes that I really enjoy making and eating, but never got the chance to post on the blog. The recipe that I’m sharing with you today is the French Coq Au Vin (which translates into “rooster in wine”), except for the fact that we’re not cooking rooster here, but organic chicken. I don’t really know if it’s even possible to buy a rooster nowadays, but I came up with my own version of Coq Au Vin using chicken, it’s much quicker, it’s easier and I serve it with roasted potatoes instead of the classic mash.
What I love about this recipe is that the chicken turns out very flavourful as it’s cooked in a lovely red wine sauce, it becomes red from the outside but remains light in colour from the inside (once you cut through when slicing). What made this dish even more delicious is the fact that all of the ingredients used to make this dish were organic. I also think that the red wine goes really well with onions and mushrooms, the combination in this dish is just amazing!
I am happy to spend a little bit more money to ensure that I’m buying top quality food, as I wouldn’t want to eat eggs from a hen that lived its whole life behind bars, or eat meat or chicken that are raised in a crowded barn or farm and that are given antibiotics all the time. Did you know that organic crops are exposed to fewer pesticides? And that organic meat or chicken means that the animals have truly lived a free range life? Organic farming is not only good for us as consumers, but it’s also good for the farmers and it’s more environment friendly.
Organic food not only tastes much better, but it’s also better for your health. A recent study showed that organic crops are up to 60% higher in a number of key antioxidants, and that organic milk and meat contain around 50% more beneficial omega-3 fatty acids. When you go grocery shopping, always look out for organic labeled products as difference in price is not really big, and there are so many great organic products from across the UK to try!
I was also reading an article the other day which said that organic foods are free from neurotoxins, yes these are the toxins that damage the brain and nerve cells that may enter your body if you’re eating non-organic. What I also really like about organic fruits is that they are not exposed to gas ripening, as you might probably know that many non-organic vegetables and fruits like bananas are exposed to this harmful gas to force the fruit ripen quicker. And finally, as I mentioned before, many non-organic raised animals are exposed to antibiotics, drugs, hormones and synthetic that find their way into the animals and ultimately to you. Imagine how harmful is it for you to let all of these toxic substances enter your body. For this reason, I choose to eat organic whenever possible.
- 2 tbsp vegetable oil
- ½ whole chicken (cut into pieces and skin left on)
- 1 red onion
- 3 cloves of garlic
- 1 cup of red wine
- 2 cups chicken bullion (preferably homemade)
- 1 bay leaf
- 1 tomato
- 2 tbsp butter
- 2 tbsp flour
- 200 grams button mushrooms
- ground black pepper
- In a large pan, heat the oil.
- Sprinkle the chicken with black pepper and salt, and place in the pan. Brown the chicken with skin on, let it cook for about 5 minutes then flip to the other side and let it brown. Transfer to a plate and set aside.
- Leaving the oil in the pan, add the onions and sauté, then add the garlic. Sauté until garlic is aromatic and make sure to keep stirring as it can get burnt easily.
- Add the red wine, bullion and a bay leaf to the pan. Return the chicken to the pan, and make sure that the chicken is well coated with the sauce. Cover with lid and simmer for about 40 minutes on medium low heat.
- When chicken is cooked and tender, transfer it to a plate. Mash the butter with the flour, then add the paste along with the mushrooms to the sauce. Let it simmer on medium low heat for 10 minutes, the sauce should thicken and reduce.
- Return chicken to the sauce to reheat it and coat with the sauce for a few minutes.
- Serve warm with mashed or roasted potatoes.
This post is in collaboration with Organic UK. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.