I made an old favourite recipe from a WW book last night, and thought I would share it with you:
Coq au Vin
Low fat cooking spray
8 shallotts or small onions, halved
2 Garlic cloves, crushed
4 x skinless boneless chicken breasts
125 ml red wine (4.5 syns)
1 chicken stock cube/pot dissolved in 300ml boiling water
175g button mushrooms, halved
1 bay leaf
1 tablespoon cornflour, blended with 3 tablespoons of cold water (3.5 syns)
Salt and freshly ground black pepper
Heat a large frying pan sprayed with fry light. Add the shallotts/onions and garlic, and saute them for about 5 minutes, until they begin to turn brown. Push them to one side of the pan.
Add the chicken breasts to the pan, and seal them quickly on both sides. Pour in the wine and let it bubble up for a few seconds. Add the chicken stock, mushrooms and bay leaf.
Cover and simmer gently for about 30 minutes, until the chicken is tender.
Stir the blended conrflour into the pan. Heat stirring constantly, until the sauce is thickened. Check the seasoning and remove the bayleaf.
Total syns for recipe = 8
Serves 4, but only 3 of us had it so just over 2.5 syns each. Instead of the frylight, I used extra virgin olive oil, as I still had a HExb left.
Coq au Vin
Low fat cooking spray
8 shallotts or small onions, halved
2 Garlic cloves, crushed
4 x skinless boneless chicken breasts
125 ml red wine (4.5 syns)
1 chicken stock cube/pot dissolved in 300ml boiling water
175g button mushrooms, halved
1 bay leaf
1 tablespoon cornflour, blended with 3 tablespoons of cold water (3.5 syns)
Salt and freshly ground black pepper
Heat a large frying pan sprayed with fry light. Add the shallotts/onions and garlic, and saute them for about 5 minutes, until they begin to turn brown. Push them to one side of the pan.
Add the chicken breasts to the pan, and seal them quickly on both sides. Pour in the wine and let it bubble up for a few seconds. Add the chicken stock, mushrooms and bay leaf.
Cover and simmer gently for about 30 minutes, until the chicken is tender.
Stir the blended conrflour into the pan. Heat stirring constantly, until the sauce is thickened. Check the seasoning and remove the bayleaf.
Total syns for recipe = 8
Serves 4, but only 3 of us had it so just over 2.5 syns each. Instead of the frylight, I used extra virgin olive oil, as I still had a HExb left.
