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 Welcome to the Kingfisher Seafood Recipe of the Month section. In this section we will review a new seafood recipe each month so that you can get new ideas, and see how they are done. If you have a recipe that you would like others to know about, email us at recipes@kingfisher.co.nz.
Only the top recipes using Kingfisher products in appealing and innovative ways will be selected to be the Kingfisher Seafood Recipe of the Month.
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C o q a u V i n
 This dish is a dish of food its pretty good as far as food goes you may want to have a bit of a better look at it becuase it is such nice food. Why dont wee write some more text in here just to fill things up a little bit because we really really need to have some more information in here. Hello this is another line of text because I am trying to fill this area up because otherwise it will look really bad. Server with some basil and garlic it is a delicious treat. It should be noted that all of the sea food in this recepie should be kingfisher because we make such nice sea food.
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I n g r e d i e n t s
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No. 15 chicken
60g butter
4 bacon rashers (chopped)
375g (about 16) baby onions
2 cloves garlic, crushed
1 1/2 cups dry red wine
1 cup chicken stock
2 tablespoons brandy
1 tablespoon tomato paste
250g baby mushrooms
1 tablespoon plain flour
2 tablespoons water
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M e t h o d
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Cut the chicken into serving sized pieces. Melt the butter in a large frying pan, add chicken in single layer, saute until golden brown all over, remove from pan. Drain all but 1 tablespoon of fat from the pan. Add bacon, onions and garlic to frying pan, saute until onions are browned. Stir in the red wine, chicken stick, brandy and tomato paste. Return the chicken to the pan, bring to the boil, cover and reduce heat, simmer 30 minutes. Add mushrooms, simmer uncovered for a further ten minutes or until the chicken is tender. Remove chicken to serving plate. Stir blended flour and water into pan, stirring constantly over heat until mixture boils and thickens, stir over heat for 1 minute and pour sauce over chicken. Serve with Corbans Cottage Block Hawkes Bay Cabernet Sauvignon/Cabernet Franc/Merlot.
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