Coq Camargue

I call this dish Coq a la  Camargue. I was introduced to it by a long time sailing pal. It is quick and easy, taking only as long as the rice (though you could serve it with potatoes or even pasta).

The Camargue is a wild marshy area west of Marseilles (so right up in the northwest part of the Mediterranean), renowned for its white horses and pink flamingoes, and is the area where the Gipsy Kings originated.

It is the area of the Rhône river delta - the largest river delta in Europe.

Serves 4

Method

Fry the shallots lightly in oil until softening. Add the chicken and continue cooking lightly for a couple of minutes.  Add the cream, stirring, and then when up to temperature slowly add the wine until the sauce is the right consistency - you may not need to use all the wine so you can drink what's left in the cup! Season to taste. Leave it to simmer gently for 15-20 minutes whilst you prepare the rice.

When the rice is about 10mins from ready, put the peas in with the rice and stir, bringing back to the boil. When it is ready, rinse and drain, then serve.

That's it. Simple and quick. I don't put garlic in because the shallots have a delicate flavour.

Put the Gipsy Kings on and open another bottle of white wine. Gypsy Kings - they brought Rumba Flamenca to popular attention. Click, watch, listen. I bet you tap your feet!