Coq au Vin

Ingredients

• • 8 chicken thigh and drumstick pieces
• • 150g bacon lardons
• • 12 baby onions, peeled
• • 250g mushrooms, halved
• • 2 cloves garlic, minced
• • 2 tbsp plain flour
• • 500ml red wine
• • 250ml chicken stock
• • 2 sprigs thyme
• • 2 bay leaves
• • 2 tbsp butter
• • Olive oil
• • Salt
• • Black pepper

Method

1. Heat a little oil in a large pot and brown the bacon until crisp, then set aside.
2. Brown the chicken pieces in the same pot, in batches, then set aside.
3. Cook the baby onions and mushrooms in the pot for 5 minutes, then add the garlic and cook for 1 minute.
4. Stir in the flour and cook for 1 minute, then return the chicken and bacon to the pot.
5. Add the wine, stock, thyme and bay leaves. Bring to a simmer, cover and cook gently for 50-60 minutes until the chicken is very tender.
6. Stir in the butter to glaze the sauce, season to taste and discard the herbs before serving.