Be cocky

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Staying in

If you’re looking to impress with your cooking, coq au vin is a safe bet. This classic is so simple and yet so rich in flavor. I use a hand-me-down recipe from a lovely lady named Jane, but I’m sure this cock comes in many varieties.

Here’s how I do: Fry about one kilo of chicken (legs or drumsticks or anything that still has some bone in it) until nice and brown, season with salt and pepper, add some finely chopped bacon and let that fry as well. Then add 2 table spoons of tomato purée, a couple of bay leaves, 2-3 cloves of pressed garlic, some thyme and 4 deciliters of red wine (make sure you save a bottle for dinner though!). Let simmer for about fifteen minutes. Add mini onions (whole) and seared mushrooms (in big chunks). Season with salt and pepper. Leave to simmer for at least 30 minutes, but preferably more. In fact, as with most casseroles, it benefits from being made in advance, so why not make it in the morning or even the day before and just reheat it when it’s time for dinner. That’ll give you time to go out and get some more wine. Serve with rice and wait for the praise.

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Malin Ågren is a copywriter living in Sweden. Food is her number one hobby.

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