A tasty treat for Women’s Little Christmas... at the right price

Sat, 06 Jan, 2024 - 08:00

Di Curtin

TODAY marks the official end of the Christmas season.

Tradition dictates that January 6 is the day when women celebrate their own Little Christmas with each other, while the men take care of the chores - and the cooking!

This special occasion was intended as a well-earned break for the ladies of the house, after all the hard work of preparing and cooking for the family.

Lots of ladies like to book a night out on January 6. But if you’re having the girls round at home this weekend to celebrate Little Christmas, I have a dish which will wow with its ease and price.

Chicken thighs are always an economical buy. These small joints with bone in from the top of the leg of the bird make a great casserole dish, because the bones add flavour to the sauce.

I’m knocking up a frugal version of the classic French Coq au Vin this weekend.

Typically, this dish demands lengthy marinating of jointed whole chicken in Burgundy red wine made from Pinot Noir.

I’ve used a generic French Pinot Noir, which is a much cheaper option. You can still achieve a good result with a couple of hours marinating beforehand, although the longer the better.

Most supermarkets have chicken thigh packs at great prices. You may even pick up free range thighs, as these are an offcut after portioning for the more popular and expensive chicken breast joints.

This weekend’s dessert is also in the French style.

For many, this is the last chance for a blow out before the New Year fitness regime begins in earnest. So let’s make it a great one.

I’m picking Creme Brulee as one of my all time favourite desserts. This one has crystallised ginger to offer a little touch of winter spice to warm things up.

Happy Women’s Little Christmas!

Coq Au Vin

Ingredients (serves 4) 8 chicken thigh joints 2 garlic cloves, halved Few sprigs thyme and parsley 500mls red wine Olive oil Butter for cooking 300mls chicken stock 3 rashers streaky bacon, chopped 2 shallots, peeled and finely chopped 2 cloves garlic, peeled and crushed 100g button mushrooms, halved if big 2 carrots, peeled and chopped Method Place chicken thighs in a bowl and add garlic cloves, herbs and red wine. Cover with film and leave in the fridge for up to two hours or as long as possible, turning the joints occasionally.

Remove chicken from wine marinade and pat dry with kitchen towel. Strain and reserve the marinade.

Heat oil and a knob of butter in a heavy bottomed skillet pan and fry bacon to brown.

Add shallots, garlic, mushrooms and carrots and cook till mushrooms are browning and carrots beginning to soften. Remove bacon and vegetables and transfer to an ovenproof casserole dish.

Add a little more butter to skillet to melt then add chicken pieces, cooking to brown all over. Remove to casserole with veggie mix.

Add flour to skillet and cook for a minute, stirring to scrape up the sediment.

Add marinade and stock and stir vigorously. Bring to bubbling.

Pour wine mix overchicken and veggies.

Add sprigs of thyme and season. Cover casserole with a lid and cook in the oven Gas 4 180C 350F for about 45 minutes or until chicken is tender and coming away from the bone.

Check seasoning and serve in warmed bowls with buttery mashed potatoes and greens of choice.

Ginger Creme Brulee

Ingredients (makes 6 small ramekins or 4 larger ones) 300mls cream 1 tsp ground ginger 2 large fresh free range egg yolks 2 tbsp caster sugar, or to taste 2 tbsp crystallised ginger, finely chopped 2-3 tbsp soft brown sugar to finish Method Heat cream very gently with ground ginger over low heat till just below simmering point. Don’t let it boil.

Set aside to infuse and cool.

Whisk egg yolks and sugar till light and creamy.

Pour on the cooled cream and whisk together.

Sprinkle crystallised ginger into the bases of four ramekin dishes.

Pour over the cream mix to fill the dishes equally.

Place dishes in a roasting tray half filled with water and bake at Gas 4 350F 180C for 20 minutes or until the custard is just set but still a little wobbly in the centre.

Remove from oven, lift out of tray and cool and chill.

When ready to serve, sprinkle the top of each ramekin with sugar to cover.

Place under a pre-heated grill till sugar is melted and caramelised.

Remove and leave to cool till tops are set and crackly before serving.

WINE ACCOMPANIMENT

THIS is marinated with an economical country French Pinot Noir, but you can choose something a little more specific for the drinking part!

I’m heading to New Zealand for the classic Oyster Bay Pinot Noir from the Marlborough region.

New Zealand have long mastered the art of Pinot, producing sensuous reds which have subtle fruit and a velvet brush of ripe plums and damsons. T his is a lovely wine for the Coq Au vin. Not cheap at €14 a bottle, but worth it for a special occasion like Women’s Little Christmas!

From Supervalu stores now.

RECEIPT

MAIN DISH

Free range Chicken thighs pack of 6 x 2, €11.58

Pinot Noir French wine 750mls, €7.69

Mushrooms 250g, 79c

Garlic net 3 pce, 99c

Dry Cure Streaky bacon 250g, €2.99

Carrots 2kg, €1.95

Shallots 250g net, 99c

TOTAL: €26.98

DESSERT