This is inspired by my chum Catherine and a conversation we had last week about Julia Child’s recipe for coq au vin in which she cooks the shallots separately and then adds them to the rest of the ingredients. Whilst cooking the dish, Catharine’s conclusion was that they were good enough to eat on their own. Since I find it nigh on impossible to follow a recipe to the letter unless it’s crucial to do so, I’ve adapted the flavours to give a sweet and sour note and have indeed served them as a side dish.
450 gms shallots peeled
100 mls dry white wine
100 mls vegetable or chicken stock
a teaspoonful of honey
some butter – I used a big desert spoonful
some fresh thyme
ground black pepper
Melt the butter in a small frying pan and add the shallots cook slowly until browned.
Add the stock, wine , thyme and some ground pepper.
When nearly soft add the honey and continue cooking until the liquid is syrupy and the shallots are tender.
Good with roast chicken or perhaps some sausages.