Kind thanks to Linda and Sara for this festive menu. If, however, you don’t feel like cooking why not try their service Catering 34. Visit their website www.catering34.com or call them on 04 67 23 63 46 or 09 60 07 21 56.

Glazed Coquelets

INGREDIENTS

1 tbsp quatre épices spice mix
3 tbsp clear honey
grated rind & juice of 3 clementines
6 coquelets, each weighing 450g
2 medium onions, finely chopped
2 garlic cloves, chopped
1,5 tbsp plain flour
75 ml Malaga Cruz (fortified wine, similar to sherry)
450ml chicken stock
75g butter, and a bunch of fresh coriander or parsley to garnish

PREPARATION

Preheat the oven to 220 C/Gas 7. Heat the butter, spice, honey and clementine rind and juice in a small pan until the butter has melted. Mix thoroughly and remove the pan from the heat.
Place the coquelets in a large roasting pan, brush them with the clementine glaze and roast for 40 minutes. Brush with any remaining glaze and baste occasionally with the pan juices during the cooking time.
Transfer the coquelets to a serving platter, cover with foil and leave to rest for 10 minutes.
Skim off most of the fat from the roasting tin, leaving about a tablespoon.
Add the onion and garlic to the pan juices and cook on the stove, stirring occasionally, until the onions and garlic begin to brown.
Stir in the flour and gradually pour in the Malaga Cruz, followed by the stock, whisking constantly.
Bring to the boil and simmer for 3 – 4 minutes to make a smooth, rich gravy.
Garnish the serving platter with coriander or parsley.
Serve at once and offer the gravy separately.