(Traditional home cooking) Coq au Vin (Chicken in Wine)

I was watching a lady cook this dish today at an outdoor festival, and she told me how to make the dish. Marinate chicken drumsticks in red wine and then brown the chicken drumsticks in oil. Place the browned chicken drumsticks, with the contents of one bottle of red wine, the contents of one carton of (commercial) chicken stock, salt, pepper, onions, garlic and mushrooms into an oven proof pot with a lid and bake at 150 C for about 80 minutes, then test to see if it is cooked. If it is needed, cook longer.                                    

Homemade Spaghetti Sauce

(for using up leftover uncooked vegetables)

1 Kg. mince meat

Two 450g cans of tomatoes

1 or 2 cans of thick tomato soup

2 large onions (chopped)

Leftover uncooked vegetables (found at the back of the fridge). Only use vegetables which are mould free.

Any vegetables which children don’t like e.g. spinach. Put the last two items through a food processor. Put it all in a heavy (large) saucepan, bring to the boil and simmer for about 1 hour.

Optional: Put in half a cup of red wine if desired for more flavour. Serve over spaghetti or noodles. (Potatoes are not a suitable vegetable for use in this recipe).