Coq au Vin

mami kerekenI love French food and if you know me you are aware that I don’t only make Hungarian dishes.

Coq au Vin is one of my favorites, COQ AU VIN 10however this time I made a little change. I know, I know, what sacrilege! 🙂 I changed red wine to rose champagne. I must say, it still tasted delicious and much lighter.

Another broken rule was changing the chicken to Cornish Hen, which I didn’t regret at all.

INGREDIENTSmushroom ujra

1 pack of pancetta, cut into large cubes (about ½ cup)
1 small chicken, cut into pieces (this time I used Cornish Hen)
1 pack of mushroom (cleaned, any kind)
1 tbsp. of unsalted butter for onionpearl onion
1 ½ tbsp. unsalted butter for flour
10 pearl onion (any color)
½ tsp of dry or fresh thyme
ÂĽ tsp ground black pepper
1 tsp salt
3 tbsp. of cognac
2 cloves of crushed or finely chopped garlic (peeled)lisztes zsak
1 ½ tbsp. flour
1 bay leaf
1 tbsp. olive oil
1 tbsp. of tomato paste
2 cups of white wine (although I used red and the sky didn’t fall on me )


1. Place bacon into a large skillet and sauté for about 15 minutes

pancetta 20152. Remove bacon and put aside.

3. Place chicken pieces into skillet and brown all sides. Be careful not to burn the meat.

4. In another skillet place oil and 1 tbsp. butter

5. Add the pearl onions (remember, these days you can find purple, red, white and shallot pearl onions) and sauté them until lightly golden; turn off heat and put aside and sauté the mushroom in the butter

cognac6. Now that your chicken is golden brown add cognac and carefully light with a long match. Make sure that you are not reaching into the pot to light the cognac as you don’t want to burn yourself. You may leave the flambéing out as it’s not a rule carved in stone Also add bay leafLaurel

7. Place the chicken, bacon, onion, mushroom, tomato paste, garlic and two cups of red wine into a stockpot

bikaver 28. Cook for about 10 minutes or until wine is reduced a bit

9. Add enough water to cover the meat and cook for about 20 minutes (Note: if you are using Cornish Hen as I did, then the cooking time might be reduced a bit)

10. Remove meat

11. Mix together flour and the rest of the butterbutter tarto

12. Add butter/flour mixture to the cooking liquid along with the herbs and cook until becoming a gravy consistency.

13. Place meat back in the liquid and serve with your favorite side (I served it with boiled potatoes)




Bacon Wrapped Chicken

bacon wrapped chickenHello Everyone!  mami blue kicsi

Today we share with you a very simple, yet delicious dish that you can make for any occasion. This time I am using full chicken legs but you may use any part of the bird.

The most popular meats used in Hungary’s culinary creations are pork and chicken as many of our most famous dishes clearly symbolize this fact. I am using chicken legs for this recipe as everyone seems to like them and they are very easy to work with and accessible to everyone.


  • 4 chicken legs
  • 8 slices of bacon
  • 1 tbsp. olive oil or chipotle oil
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. dry Marjoram
  • 1 tsp. chipotle pepper powder (or chipotle pepper flakes)


  • 1 bag or about 24 small golden potatoes (new potatoes)bacon nyers
  • 1 tsp. salt for water
  • 1/2 tsp. dry thyme
  • 1/2 tsp. salt
  • 1/2 tsp. chipotle pepper flakes


  • 1 bag or about 24 small golden potatoes (new potatoes)
  • 1 tsp. salt for water
  • 1/2 tsp. dry thyme
  • 1/2 tsp. salt
  • 1/2 tsp. chipotle pepper flakes1 tsp. chipotle oil
  • 1 tbsp. olive oil

Always wash and pat dry chicken. Once done, place them into a glass mixing bowl, wash hands, then disinfect the area where the chicken touched any surfaces.

ecetDon’t worry it doesn’t involve any major undertaking. I like to simply wash the surface with a bit of dish washing liquid soaked paper towel. Dispose of the paper towel, then wash it down (with water) with a new paper towel. Then I take another paper towel, soak it with some regular white vinegar and wipe down the surface. This prevents any issues with salmonella.

I use paper towel for the process because you don’t want to contaminate your dish washing cloth. The use of vinegar is nothing new as Hippocrates (460-377 BC) has widely used vinegar both for medicinal purpose as a disinfectant agent in his practice.

But I’m not going back that far :) to use it as example, my Grandmothers and Mother has always used vinegar around the kitchen instead of harsh chemicals. It is safe for the entire family and you don’t need to worry about any allergic reactions.

STEP 1beet black pepper

Wash and pat dry chicken; place it in a bowl and sprinkle with salt and ground black pepper


In small bowl, mix together oil and the rest of the spices and (using your hands) spread this mixture all over the chicken


Place a little (about a tbsp.) olive oil in the bottom of an oven safe dish (make sure that all the chicken legs will fit into it)

toothpick 2STEP 4

Now, wrap each chicken leg with the bacon (2 slices of bacon per leg). You may secure it with a toothpick however it usually just stays on if you wrap it in a way so the seamed side is facing the bottom of the baking dish.


Place chicken in the baking dish and sprinkle with a little more dry thyme and freshly cracked black pepper

STEP 6thyme in bowl

Preheat oven to 375F / 180C


Add about 1 cup of water to the bottom of the baking dish


Bake Chicken until golden brown (as seen on photo), about 1 – 1 1/2 hours.


ovenroasted potatoesSTEP 1

Wash potatoes and cut them in half (do not peel them)


Place potatoes into a med sized stock pot; add salt and cover with enough water that it is about 1 inch above the potatoes


Cook in medium high heat for about 10 minutes


Remove and drain.


Mix together oil and spices; coat the potatoes and pour them into an oven safe baking dish. Bake them for about 30 minutes or until golden. Serve with chicken. Bon Appetite!

Websites(click on images to visit sites)

website treasured official

website treasured 3

website best hungarian cookbooks

website ebay