Bacon

BLT stands for Bacon Lettuce Tomato, which translates to a spectacular combo. Especially if you make the bacon the way we did. Want to know the secret? Keep reading.

What do we need?

• 4 slices of bacon

• 4 slices of bread

• 2 tomatoes

• A couple of lettuce leaves

• 2 tablespoons of sugar

• Cayenne pepper

• Mayonnaise

How do we make it?

• Preheat the oven to 200°C (390°F).

• Meanwhile, wash the lettuce and tomato.

• On a baking tray, lay out the bacon in a single layer on parchment paper. Grind the cayenne and sprinkle it over the bacon. Sprinkle the sugar on top too, and put it in the oven once it reaches temperature.

• Let it cook for about 15 minutes, until crispy and quite dark.

• While the bacon is cooking, slice the tomatoes into rounds and leave the lettuce in big leaves.

• Toast the bread. Once it’s done to your liking, spread a bit of mayonnaise on it and assemble the sandwich.

Tips:

• You can add lots of things, even switch up the sauce. The base is the BLT trio. We added onion, but avocado works really well too.

• You can make it with regular sandwich bread, but we recommend “long-life” bread (long live the king!!!!!). I think you can usually find it in supermarkets labeled as rustic bread (already sliced).

[English version] BLT* *Ingredients:

• 4 bacon slices

• 4 bread slices

• 2 tomatoes

• 2 lettuce leaves

• 2 tbsp sugar

• *Chili powder *

• Mayonnaise

• Preheat oven at 200º C.

• *Wash lettuce and tomato. *

• *In a baking tray, place some baking paper and the bacon (in one layer). Sprinkle with sugar and chili powder. *

• *Bake for 15-20 minutes until golden and crispy. *

• *In the meanwhile, cut tomato into slices. *

• *Toast bread, spread some mayonnaise in each slice and make your sandwich with all the ingredients (tomato, lettuce and bacon). *

• Tips:- You can add any other ingredient or sauce that you like. The essentials are Bacon Lettuce and Tomato. We added some fresh onion but avocado is also a perfect choice. **- You can prepare the sandwich with any kind of white sandwich bread but we like to prepare it with sliced bread. *

BLT son las siglas de Bacon Lechuga Tomate, o lo que es lo mismo que una mezcla espectacular. Sobre todo si hacéis el bacon como lo hicimos nosotros. ¿Queréis descubrir cuál es el truco del almendruco? Pues continuad leyendo.

¿Qué necesitamos?

• 4 lonchas de bacon

• 4 rebanadas de pan

• 2 tomates

• Un par de hojas de lechuga

• 2 cucharadas de azúcar

• Cayena

• Mayonesa

¿Cómo lo hacemos?

• Ponemos a precalentar el horno a 200º C.

• Mientras vamos lavando la lechuga y el tomate.

• En una bandeja de horno ponemos el bacon bien extendido sobre papel vegetal. Molemos la cayena y se la echamos por encima al bacon. Espolvoreamos también el azúcar encima e introducimos en el horno cuando este alcance la temperatura.

• Dejamos que se haga durante unos 15 minutos, hasta que esté crujiente y bastante oscuro.

• Mientras se va haciendo el bacon cortamos los tomates en rodajas y dejamos la lechuga en hojas grandes.

• Tostamos el pan. Cuando esté a nuestro gusto untamos un poco de mayonesa y montamos el sandwich.

Consejos:

• Se pueden añadir muchas cosas, incluso cambiar la salsa. La base es el trinomio BLT. Nosotros le pusimos cebolla, pero también le queda muy bien el aguacate.

• Puedes hacerlo con pan de molde normal pero nosotros recomendamos el pan “larga vida” (al rey!!!!!). Creo que normalmente se encuentra en los supermercados bajo la denominación de pan rústico (ya hecho rebanadas).

   [English version] BLT* *Ingredients:

• 4 bacon slices

• 4 bread slices

• 2 tomatoes

• 2 lettuce leaves

• 2 tbsp sugar

• *Chili powder *

• Mayonnaise

* *

• Preheat oven at 200º C.

• *Wash lettuce and tomato. *

• *In a baking tray, place some baking paper and the bacon (in one layer). Sprinkle with sugar and chili powder. *

• *Bake for 15-20 minutes until golden and crispy. *

• *In the meanwhile, cut tomato into slices. *

• *Toast bread, spread some mayonnaise in each slice and make your sandwich with all the ingredients (tomato, lettuce and bacon). *

* Tips:- You can add any other ingredient or sauce that you like. The essentials are Bacon Lettuce and Tomato. We added some fresh onion but avocado is also a perfect choice. **- You can prepare the sandwich with any kind of white sandwich bread but we like to prepare it with sliced bread. *

As part of the campaign “No newly-independent young adult shall go hungry, even if they don’t like cooking,” here’s another easy recipe — one of those that almost everyone knows, but just in case, I don’t want to hear that you’re not eating well just because you couldn’t be bothered to do a couple of little things in the kitchen.

What do we need?

For the shortcrust pastry:

• 200 g (1 ⅔ cups) flour

• 100 g (7 tbsp) cold butter

• 1 egg

• A pinch of salt

• A pinch of sugar

For the filling:

• 200 g (7 oz) bacon

• 100 g (3.5 oz) emmental cheese

• 50 g (1.75 oz) mushrooms

• 200 ml (¾ cup) heavy cream

• 4 medium eggs

• Half an onion

• Salt and pepper.

How do we make it?

• As you know, for the shortcrust pastry you can check here.

• While we’re making the dough, preheat the oven to 180°C (350°F).

• Once the dough is ready, place it in a baking pan and pop it in the oven for about fifteen minutes. Before putting it in the oven, prick it with a fork so it doesn’t puff up.

• With the pastry in the oven, heat a frying pan with a splash of oil. When it’s hot, add the onion and mushrooms, all sliced beforehand. Once they’ve softened a bit, add the bacon cut into strips and cook to your liking. Set aside.

• Beat the eggs in a large bowl and mix them with the cream. Season with salt and pepper.

• Add the sautéed ingredients to the bowl.

• When the pastry is partially cooked, take it out of the oven and pour in the mixture. Spread it evenly across the surface and sprinkle the cheese on top.

• Put it back in the oven and bake for around half an hour.

Tips:

• Just like we mentioned here, you can pick any kind of cheese you like or whatever you have at home.

• Shortcrust pastry isn’t hard to make, but if you’d rather, you can buy it pre-made at any supermarket. That way we make sure “No newly-independent young adult goes hungry, even if they don’t like cooking.”

[English version] QUICHE LORRAINE* Ingredients: *Shortbread pastry:

• 200 g flour

• 1oo g cold butter

• 1 egg

• A pinch of salt

• A pinch of sugar

Filling:

• 200 g bacon

• 100 g emmental cheese

• 50 g mushrooms

• 200 ml cream

• 4 eggs

• 1/2 onion

• Salt and pepper

• *Prepare the shortbread pastry. You can see here our recipe. *

• Preheat oven at 180º C.

• Roll out the pastry and place into a baking pan. Bake for 15 minutes. If we bake directly with the filling on it, the pastry will be underdone. To avoid the pastry to ‘grow’ in the oven, you can place a baking paper and fill up with baking beans. You can also pierce the pastry with a fork.

• While the pastry is baking in the oven, heat a bit of olive oil in a frying pan. Chop onion and mushrooms and place them into the hot frying pan. After a few minutes, add the bacon cut into strips and keep stir frying for a few extra minutes. Take it out from heat and set aside.

• In a large bowl, beat eggs and cream together. Add salt and pepper.

• Add the stir fried ingredients and mix well.

• The pastry will be already slightly cooked, so take it out from oven and pour evenly the cream mix inside. Sprinkle with some cheese on the top.

• Bake into the oven for around 30 minutes.

Tips:

*- As we said before here you can choose any kind of cheese you like. *

- Shortbread pastry is not a difficult task but you can also buy it in any supermarket.

Comments

yolanda del pozo (2013-04-19 09:44:08):

All the recipes on this site are easy, cheap, quick and tasty — what more could you ask for? And the photos are amazing too, just looking at them makes you want to make the dish and, above all, eat it. Congrats, great work!

silvia (2015-01-14 20:34:14):

The other day I bought shortcrust pastry by mistake… so checking out this great website, I’m bookmarking this recipe.

Just one question: what’s that about pricking the pastry before baking… do you have to pierce it? And what kind of pan works best? Like a non-stick one?

Kisses

Dentro de la campaña “Que ningún emancipado pase hambre aunque no le guste cocinar” os presento una nueva receta sencilla, de esas de las que casi todos sabemos, pero por si acaso, que no me entere yo que por no hacer dos cositas en la cocina no te vas a alimentar bien.

¿Qué necesitamos?

Para la masa quebrada:

• 200 gr de harina

• 100 gr de mantequilla fría

• 1 huevo

• Una pizca de sal

• Una pizca de azúcar

Para el relleno:

• 200 gr de bacon

• 100 gr de queso emmental

• 50 gr de champiñones

• 200 ml de nata

• 4 huevos medianos

• Media cebolla

• Sal y pimienta.

¿Cómo lo hacemos?

• Ya sabéis, para hacer la masa quebrada podéis consultarlo aquí.

• Mientras vamos haciendo la masa ponemos el horno a precalentar a 180º C.

• A continuación, una vez terminada la masa, la ponemos en un molde y la metemos en el horno unos quince minutos. Antes de ponerla en el horno la pinchamos con un tenedor para que no se levante la masa.

• Con la masa en el horno, calentamos una sartén con un chorrito de aceite. Cuando esté caliente echamos la cebolla y los champiñones, previamente todo cortado en láminas. Cuando estén un poco hechos añadimos el bacon cortado en tiras y hacemos al gusto. Reservamos.

• Batimos los huevos en un bol grande y los mezclamos con la nata. Salpimentamos.

• Incorporamos los ingredientes pochados al bol.

• Cuando la masa esté un poco cocida, la sacamos del horno y añadimos la mezcla. Repartimos por toda la superficie y añadimos el queso encima.

• Volvemos a poner en el horno y dejamos hornear en torno a media hora.

Consejos:

• Al igual que os dijimos aquí podéis elegir cualquier tipo de queso que os guste o que tengáis por casa.

• La masa quebrada no es difícil de hacer pero si queréis la podéis comprar hecha en cualquier supermercado. Así nos aseguramos “Que ningún emancipado pase hambre aunque no le guste cocinar”.

[English version] QUICHE LORRAINE* Ingredients: *Shortbread pastry:

• 200 g flour

• 1oo g cold butter

• 1 egg

• A pinch of salt

• A pinch of sugar

* ** * Filling:

• 200 g bacon

• 100 g emmental cheese

• 50 g mushrooms

• 200 ml cream

• 4 eggs

• 1/2 onion

• Salt and pepper

* * * *

• *Prepare the shortbread pastry. You can see here our recipe. *

• Preheat oven at 180º C.

• Roll out the pastry and place into a baking pan. Bake for 15 minutes. If we bake directly with the filling on it, the pastry will be underdone. To avoid the pastry to ‘grow’ in the oven, you can place a baking paper and fill up with baking beans. You can also pierce the pastry with a fork.

• While the pastry is baking in the oven, heat a bit of olive oil in a frying pan. Chop onion and mushrooms and place them into the hot frying pan. After a few minutes, add the bacon cut into strips and keep stir frying for a few extra minutes. Take it out from heat and set aside.

• In a large bowl, beat eggs and cream together. Add salt and pepper.

• Add the stir fried ingredients and mix well.

• The pastry will be already slightly cooked, so take it out from oven and pour evenly the cream mix inside. Sprinkle with some cheese on the top.

• Bake into the oven for around 30 minutes.

* *

Tips:

*- As we said before here you can choose any kind of cheese you like. *

- Shortbread pastry is not a difficult task but you can also buy it in any supermarket.

He de reconocer que somos un poco esponjas y todo lo que vemos que nos gusta intentamos hacerlo en casa. Este es el caso de la receta de hoy. Hace ya algunos años nos fuimos los amigos a pasar una Semana Santa a Camposancos, un pueblito bueno de Pontevedra, y allí Ana (con la ayuda de Germán) nos prepararon unas riquísimas patatas rellenas para el regimiento que éramos (bueno, igual no éramos tantos…) El caso es que nos encantó la idea y desde entonces la hemos incorporado a nuestro recetario.

¿Qué necesitamos?

• 4 patatas medianas

• 5 lonchas de beicon

• 1 cebolla

• Queso

• Sal

• Pimienta

¿Cómo lo hacemos?

• Asamos las patatas en el horno. (Podéis mirarlo aquí si no sabéis cómo hacerlo).

• Mientras tanto cortamos el beicon y la cebolla y la pochamos en la sartén con un poco de aceite.

• Cuando las patatas estés listas, podemos comprobar con un pincho de cocina, las sacamos del horno y las partimos por la mitad.

• Con cuidado y con ayuda de una cuchara, vaciamos las mitades, dejando la piel con una capa fina de patata.

• Mezclamos la patata extraída con el beicon y la cebolla pochados. Salpimentamos.

• Rellenamos las mitades de patata con la mezcla, añadimos un poco de queso y ponemos en el horno a gratinar.

Consejos:

• Acepta cualquier tipo de queso. A nosotros nos gusta con emmental (querido Watson).

• Si no queréis hacer las patatas asadas, podéis cocerlas pero recomendamos que al menos gratinéis con el queso en el horno.

• Esta es nuestra propuesta para el relleno. Podéis adaptarla a vuestros gustos.

*[English version] STUFFED POTATOES * Ingredients:

• *4 medium potatoes *

• *5 bacon slices *

• *1 onion *

• Cheese

• Salt

• Pepper

* ** *

• *Bake the potatoes in the oven. *

• *Chop bacon and onion and stirfry in a frying pan with a bit of olive oil. *

• *Check if the potatoes are ready and cut them into halves. *

• *With a spoon empty the potatoes leaving the skin with a thin layer of potato. *

• *Mix this potato with the onion and bacon. Add salt and pepper. *

• *Fill the potato halves with this mix, add some cheese and enter into the oven. *

Tips:*- You can use any kind of cheese you like. We usually like to add emmental cheese. **- If you prefer, you can boil the potatoes instead of baking them. But for the final step we advice to keep using the oven. *- This is just a proposal, you can modify the ingredients for the filling according to your preferences.

I have to admit we’re a bit like sponges — anything we see and like, we try to make at home. That’s exactly what happened with today’s recipe. A few years ago we went with friends to spend Easter week in Camposancos, a lovely little village in Pontevedra, and there Ana (with Germán’s help) made us some delicious stuffed potatoes that could have fed a regiment (well, maybe we weren’t quite that many…). The thing is, we loved the idea and ever since it’s been part of our recipe book.

What do we need?

• 4 medium potatoes

• 5 slices of bacon

• 1 onion

• Cheese

• Salt

• Pepper

How do we make it?

• Bake the potatoes in the oven. (You can check here if you’re not sure how to do it.)

• Meanwhile, chop the bacon and onion and sauté them in a pan with a little olive oil.

• When the potatoes are ready — you can check by poking them with a kitchen skewer — take them out of the oven and cut them in half.

• Carefully, with the help of a spoon, scoop out the halves, leaving the skin with a thin layer of potato.

• Mix the scooped-out potato with the sautéed bacon and onion. Season with salt and pepper.

• Fill the potato halves with the mixture, add a bit of cheese on top, and put them in the oven to broil.

Tips:

• Any kind of cheese works. We like it with Emmental (elementary, my dear Watson).

• If you don’t feel like baking the potatoes, you can boil them instead, but we recommend at least broiling them with the cheese in the oven.

• This is just our take on the filling. Feel free to adapt it to your taste.

La verdad es que ésta es una receta que llevamos haciendo mucho tiempo y que a mí me parece “la original”, la forma en que pensaba que este plato, típico italiano, era preparado por las *mammas *de toda Italia. Qué equivocado estaba… Todos los italianos que nos han visto preparar este plato se han sorprendido, reído e indignado por partes iguales al vernos preparar “su plato” con nata en lugar de utilizar uovo. Aquí podéis ver cómo lo preparan ellos y yo paso sin más dilación a presentaros nuestra forma (habiendo probado las dos me quedo con la nuestra :p)

**¿Qué necesitamos? **

(Para 2 personas)

• 200 gr. de espaguetis

• 4 lonchas de beicon

• 1/2 cebolla

• 200 ml. de nata de cocinar

• Sal y pimienta

¿Cómo lo hacemos?

• Ponemos a cocer los espaguetis en abundante agua (cuando ya esté hirviendo) un poco sazonada.

• Mientras la pasta está cociendo, la dejaremos en torno a los 15 minutos, ponemos un chorrito de aceite en una sartén y echamos la cebolla.

• Dejamos que se sofría un poco y añadimos el beicon.

• Cuando esté hecho añadimos la nata y dejamos que hierva.

• Añadimos una pizca de sal, cuidado con pasarse ya que el bacón da sabor a la salsa, y un poco de pimienta. Reservamos si todavía no está cocida la pasta.

• Escurrimos la pasta y mezclamos con la salsa carbonara.

Consejos:

• Dependiendo de vuestra cocina, olla y pasta puede que ésta esté lista un poco antes de los quince minutos o un poco más tarde. No dejéis de vigilarla si os gusta la pasta “al dente”.

• El beicon puede ser sustituido por panceta.

• Podéis espolvorear un poco de queso parmesano cuando sirváis la pasta.

 [English version] SPAGHETTI CARBONARA* *Ingredients:

• 200 g spaghetti

• 4 slices of bacon

• 1/2 onion

• 200 ml cream

• Salt and pepper

* *

• *Add the spaghetti into a saucepan filled with boiling water with salt. *

• *In the meanwhile (the pasta will be cooked after 15 minutes aprox.) add a bit of olive oil into a frying pan. Add the onion. *

• *Fry lightly and add the bacon. *

• *When it is cooked, add cream and leave simmer for a while. *

• *Add salt and pepper. Set aside until pasta is ready. *

• Strain the pasta and mix with the carbonara sauce.

* Tips:- Depending on your saucepan, stove, etc. the pasta will need more or less minutes to be cooked. Watch out to get the perfect cooking, specially if you like pasta al dente. *- You can sprinkle the pasta dish with Parmesan cheese.

Truth is, this is a recipe we’ve been making for ages and one that I always thought was “the original” — the way I figured this typical Italian dish was prepared by mammas all over Italy. How wrong I was… Every Italian who’s seen us make this dish has been surprised, has laughed, and has gotten outraged in equal measure when watching us prepare “their dish” with cream instead of uovo. Here you can see how they make it, and without further ado I’ll show you our version (having tried both, I’ll stick with ours :p)

What do we need?

(Serves 2)

• 200 g (7 oz) spaghetti

• 4 slices of bacon

• 1/2 onion

• 200 ml (3/4 cup) cooking cream

• Salt and pepper

How do we make it?

• Put the spaghetti to cook in plenty of water (once it’s boiling), lightly salted.

• While the pasta is cooking — we’ll leave it for around 15 minutes — pour a splash of oil in a frying pan and add the onion.

• Let it sauté a little and add the bacon.

• Once it’s done, add the cream and let it come to a boil.

• Add a pinch of salt — careful not to overdo it since the bacon already gives flavor to the sauce — and a bit of pepper. Set aside if the pasta isn’t ready yet.

• Drain the pasta and mix with the carbonara sauce.

Tips:

• Depending on your stove, pot, and pasta, it may be ready a little before the fifteen minutes or a little after. Keep an eye on it if you like your pasta “al dente”.

• The bacon can be swapped for pancetta.

• You can sprinkle a bit of Parmesan cheese on top when you serve the pasta.

Comments

Miguel (2012-11-07 12:01:29):

I usually make this same recipe, but when I add the salt and pepper, I take the chance to throw in a tiny bit (very, very little) of nutmeg.

And I also prefer the cream version over the egg one.

tía pi (2012-11-07 23:41:40):

For me, carbonara is without onion, with bacon, cream and egg, but I’ll give yours a try.

Palstelera (2012-11-09 21:26:49):

I love nutmeg. Truth is I always add it to béchamel but never to carbonara — I’ll try it next time :-)

Palstelera (2012-11-09 21:27:17):

Without onion? Try it, it’s delicious!

Vio (2012-12-07 20:44:34):

Boo! I love the blog, but you also know I couldn’t stay quiet knowing you call this carbonara. Maledetti!

I’ll take the chance to tell you that, aside from the amazing recipes, the site is super pretty and the photos rock ;-)

Big kiss!

Palstelera (2012-12-11 13:04:25):

hehe, Vio. It’s not that we call it carbonara… it’s that half of Spain does! That’s why, to avoid hurting any feelings, we started the post by making clear that what’s called carbonara in Spain has nothing to do with the Italian recipe… But honestly, I love the Spanish version :-)

Vio (2013-03-05 12:39:39):

Haha, sure — you, Spain… it’s all about complaining :-P

The truth is I do really like this version, but I think the Italian one is much tastier when it’s done right, with crispy bacon, lots of pepper, and nice juicy spaghetti. I will say a lot of Italians make a pretty lousy version and it really brings the dish down.

Whole kitchen in their Savory Proposal for October invites us to prepare a French classic, “Coq au Vin”. Or in other words, chicken in wine — you can tell I learned French at school :p.

What do we need?

(serves 2)

• 2 chicken thighs

• 1 large onion

• 2 carrots

• 3 slices of bacon

• 2 cloves of garlic

• 50 g (1.75 oz) mushrooms

• 2 glasses of wine

• 4 glasses of chicken stock

• Flour and butter

• Salt and pepper

How do we make it?

• Start by chopping the onion, carrot and bacon.

• Heat a little oil over medium heat in a wide, shallow pot. Add the chopped ingredients.

• Once they’re slightly golden, add the minced garlic, cook for a minute and set aside in a bowl.

• In a zip-lock plastic bag, add a couple of tablespoons of flour, a pinch of salt and pepper. Drop in one of the thighs and shake to coat. Repeat with the other.

• Once floured and seasoned, sear the thighs in a pan for about 10 minutes.

• Remove the chicken, add the wine and let it reduce a bit.

• Return the thighs to the pan, add the vegetables and pour in the chicken stock.

• Simmer everything together over low heat for about 50 minutes.

• Once the chicken is well cooked, remove the chicken and the vegetables.

• With a tablespoon of flour and one of butter, form a smooth paste and stir it into the sauce.

• Stirring constantly, cook over low heat for a couple of minutes until the mixture thickens.

• In a frying pan with a little oil, sauté the mushrooms until golden.

• Finally, return all the ingredients to the pot and let everything cook together for a couple of minutes so the flavors blend.

Tips:

• If you have some sauce left over, you can use it to make some tasty meatballs in sauce.

• If it doesn’t thicken enough, add a tablespoon of cornstarch dissolved in cold water.

[English version] COQ AU VIN* *Ingredients (serving 2):

• 2 chicken legs an thighs

• 1 large onion

• 2 carrots

• 3 bacon slides

• 2 cloves of garlic

• 50 g mushrooms

• 2 cups of red wine

• *4 cups of chicken stock *

• Flour and butter

• Salt and pepper

• Chop onion, carrot and bacon.

• *Place some olive oil into a deep sauce pan and heat it. Add chopped ingredients. *

• Cook until ingredients are slightly browned, add chopped garlic and keep cooking for one minute. Set aside.

• *Put a couple of tbsp of flour, a pinch of salt and pepper into a plastic bag. Put the chicken inside and shake it well to create a thin layer on the chicken. *

• Stir over a high heat for 10 minutes.

• *Remove chicken, add red wine and simmer to reduce it. *

• *Put the chicken back into the sauce pan, add chopped vegetables and chicken stock. *

• *Simmer for round 50 minutes, cooking over a low heat. *

• When chicken is soft and cooked, remove it from the sauce pan.

• *In a different bowl, mix some flour and butter and add it to the sauce. *

• *Keep stiring, cooking over a low heat for a couple of minutes. *

• *In another pan, stir fry the mushrooms with a bit of olive oil until golden browned. *

• Add all the ingredients into the sauce pan with the wine sauce and cook for a couple of minutes in order to combine all flavors.

• Tips:**- If there is some sauce left, you can use for preparing meatballs. It will be delicious!*
• • If you want a thicker sauce, add some corn flour.*

Comments

tía pi (2012-11-18 22:03:03):

Today I made the coq au vin following your recipe — delicious! I didn’t make it with rooster, I used a free-range chicken, one of those that look like they’ve got hepatitis, and honestly it was finger-licking good. I had some sauce left over and I’m planning to poach a few eggs to keep dipping bread. Thanks, piggies.

**Whole kitchen en su Propuesta Salada para el mes de octubre nos invita a preparar un clásico francés “Coq au Vin”. **O lo que es lo mismo Pollo al vino, se nota que aprendí francés en el colegio :p.

**¿Qué necesitamos? **

(2 personas)

• 2 contramuslos de pollo

• 1 cebolla grande

• 2 zanahorias

• 3 lonchas de beicon

• 2 dientes de ajo

• 50gr de champiñones

• 2 vasos de vino

• 4 vasos de caldo de pollo

• Harina y mantequilla

• Sal y pimienta

¿Cómo lo hacemos?

• Empezamos cortando la cebolla, la zanahoria y el beicon.

• Ponemos un poco de aceite a fuego medio en una cazuela baja y ancha. Incorporamos los alimentos cortados.

• Cuando estén un poco dorados, añadimos los ajos picados, cocinamos un minuto y reservamos en un bol.

• En una bolsa de plástico con autocierre añadimos un par de cucharadas de harina, una pizca de sal y pimienta. Introducimos uno de los contramuslos y agitamos para que se impregne. Repetimos con el otro.

• Una vez enharinado y salpimentado marcamos en una sartén los contramuslos durante unos 10 minutos.

• Retiramos el pollo, añadimos el vino y dejamos que reduzca un poco.

• Volvemos a introducir los contramuslos, las verduras y agregamos el caldo de pollo.

• A fuego lento dejamos que se vaya cociendo todo junto durante unos 50 minutos.

• Cuando el pollo esté bien cocido sacamos el pollo y las verduras.

• Con una cucharada de harina y otra de mantequilla formamos una masa fina que añadimos a la salsa.

• Sin dejar de remover, cocinamos a fuego lento durante un par de minutos hasta que la mezcla espese.

• En una sartén, con un poco de aceite, sofreímos los champiñones hasta que estén dorados.

• Por último añadimos todos los ingredientes a la cazuela y dejamos que se cocinen todos durante un par de minutos para que se mezclen todos los sabores.

Consejos:

• Si sobra un poco de salsa podemos aprovechar para hacer unas ricas albóndigas en salsa.

• Si no espesa lo suficiente añadimos una cucharada de maizena diluida en agua fría.

[English version] COQ AU VIN* *Ingredients (serving 2):

• 2 chicken legs an thighs

• 1 large onion

• 2 carrots

• 3 bacon slides

• 2 cloves of garlic

• 50 g mushrooms

• 2 cups of red wine

• *4 cups of chicken stock *

• Flour and butter

• Salt and pepper

* *

• Chop onion, carrot and bacon.

• *Place some olive oil into a deep sauce pan and heat it. Add chopped ingredients. *

• Cook until ingredients are slightly browned, add chopped garlic and keep cooking for one minute. Set aside.

• *Put a couple of tbsp of flour, a pinch of salt and pepper into a plastic bag. Put the chicken inside and shake it well to create a thin layer on the chicken. *

• Stir over a high heat for 10 minutes.

• *Remove chicken, add red wine and simmer to reduce it. *

• *Put the chicken back into the sauce pan, add chopped vegetables and chicken stock. *

• *Simmer for round 50 minutes, cooking over a low heat. *

• When chicken is soft and cooked, remove it from the sauce pan.

• *In a different bowl, mix some flour and butter and add it to the sauce. *

• *Keep stiring, cooking over a low heat for a couple of minutes. *

• *In another pan, stir fry the mushrooms with a bit of olive oil until golden browned.  *

• Add all the ingredients into the sauce pan with the wine sauce and cook for a couple of minutes in order to combine all flavors.

* * *  Tips:**- If there is some sauce left, you can use for preparing meatballs. It will be delicious!*

• • If you want a thicker sauce, add some corn flour.*