Coq aux Herbes.

I had planned to make something else that evening, but our friend Denny, who is not in the best of health, was not up to anything spicy so I did something similar but much more bland. The result was exceptionally good, the elderflower lending a sweetish back-taste that nicely complimented the subtle hint of spices [which Denny did not notice].


25g butter.

¼ cup olive oil.

1 medium onion, finely chopped.

10cm celery, finely chopped.

¼ tsp Quatre-épices.*

400g diced lean chicken meat.

½ cup dry white wine

¼ cup elderflower cordial.

Salt to taste.

½ cup chopped fresh mixed herbs.

½ cup fresh cream.


Heat the oil and butter in small pan over a hot flame. Sauté the meat until sealed all over. Add the onion and celery, sprinkle with the Quatre-épices and the salt, and sauté for another 5 minutes.

Add the wine and the elderflower cordial, bring to the boil, reduce heat and cook, stirring occasionally, until the liquor is reduced by three quarters. Stir through the herbs and the cream, bring to the boil and serve with sliced green beans and roast potatoes on the side.

Serves: 2.

*. Quatre-épices; a traditional French spice mix with various recipes. Your can easily make your own; try 2 parts white pepper and 1 each of ginger, nutmeg and cloves.


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