Friday, December 16, 2011

RECIPE: Coq au Vin, from Jambalaya

Sylvie, from the charter yacht Jambalaya, shares a favorite family recipe which is quick and easy for family and friends over the holidays.  Serve with roast potatoes, crusty bread to soak up the delicious juices and more French wine... bien sûr!

COQ au VIN : Serves 4-6 
  • 2 chicken breasts
  • 4 chicken drumsticks
  • 4 chicken thighs
  • 150g diced bacon (4 oz)
  • 10 shallots peeled
  • Thyme and rosemary sprigs
  • 1/2 tsp dried chili flakes
  • 3 tbsp olive oil
  • 250 ml white wine (one 8 oz cup)
  • 2 tsp of brown sugar
  • Small knob of butter 
  • 350g mixed mushrooms, if possible baby bella mushrooms (10 oz)
  • 5 garlic cloves
  • Fresh coriander
  • Sea salt
  • Black pepper
  1. Preheat oven to 200° C (390°F)
  2. Arrange the chicken pieces in a roasting pan and scatter with the bacon, shallots, thyme, rosemary, 2 whole garlic cloves and chilli flakes. Season with sea salt and freshly ground black pepper. Drizzle with olive oil and roast in the oven for 20 minutes.
  3. Add the wine and brown sugar and roast for another 30 minutes. Remove from the
  4. Heat the butter in a frying pan then add mushrooms and garlic and brown for 3 to 5 minutes.
  5. Tip into the roasting pan and scatter with coriander!
Bon appetit!

Peter & Sylvie - - - - - Master cabin

Jambalaya is a 73-foot wooden schooner built in 2002 in the Grenadines. Peter & Sylvie carried out a full refit in 2010 and now offer their yacht for crewed Caribbean yacht charters.

Contact Paradise Connections Yacht Charters to book JAMBALAYA
View Jambalaya's online brochure
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