So I adapted the Bill Granger Coq Au Vin recipe tonight for a meal with friends from interstate ...
We often buy 2 smallish free range chickens for $10 locally. I quartered them and then marinated them overnight in paprika, ancho chilli powder, chopped coriander roots, chopped garlic, lime juice, olive oil, slt and pepper.
I put them in a baking tray with 2 brown onions unskinned but cut into 8 pieces, about 10 unpeeled garlic cloves, 3 pieces of smoked bacon cut into 4 cm lengths, more paprika, pepper and salt, more lime juice, 1/2 a large, mild red chilli, chopped finely (one guest has a low tolerance to chillies), and more olive oil.
Roast for 20-25 mins at 210-220 C. I put quartered potatoes in their skins (wedges) in the oven at the same time.
Next add a cup of white wine and cook for another 20-25 mins. At this time I added a tray of quartered tomatoes (large - you could halve Romas) and red and green capsicum cut into large chunks, drizzled with olive oil.
Meanwhile I sauted 2 sliced chorizos in a pan, and then added them to the baking tray.
Then sauted several sliced mushrooms with 3 cloves of garlic bruised with the side of a knife.
The chicken was served with the tomatoes, mushroom, chorizos and capsicum on top along with slices of lime and coriander.
I also boiled slices of corn cobs (I would rather have baked the corn, but...), then sauted with butter and diced chilli, then tossed with coriander leaves and limes juice.
A wonderful pinot from Frogmore Creek in Tassie and a Kays Shiraz from McLarenvale.
Dessert was fresh fruit - grapes, cherries, lychees, kiwi fruit, sliced tamarillos, semi-dried figs, raspberries, sliced pear, some 'leftover' chocolate-coated spiced prunes (they freeze well) - served with a bowl of yoghurt, a choice of vanilla syrup (Heilala), vino cotto (Maggie Beer) and spicd verjuice dessert syrup (Providore). Served with a lovely Pirammimma dessert wine supplied by our guests.
[Entree platter of gorgonzola dolce, local brie, ambrosia, a french goats cheese, salted capers, home made quince jam, green tomato relish, olives..]
Yeah, it was very good all round. You should have been here ...