Coq au Vin

Serves 4
Preparation 30 minutes
Cooking time 1 hour
 
Ingredients
25g/ 1oz butter
160g/ 6oz shallots, halfed
160g/ 6oz streaky bacon, cut into strips
4 garlic cloves, crushed
300g/ 10oz button mushrooms
Sprig of thyme
500ml/ 16fl oz red wine (Burgundy or Shiraz)
500ml/16fl oz chicken stock
1 Chicken cut into 8 pieces
Salt and black pepper

 
Method
1. Heat a thick bottomed pan, add the butter and fry the shallots until browned, then add the garlic and fry for a couple of minutes

2. Add the mushrooms and bacon, brown slightly then pour in the wine and stock. Put in the chicken pieces and thyme then bring to the boil and simmer for 30 minutes or until the chicken is cooked through.

3. Remove the chicken and reduce the liquid by a quarter, put the chicken back into the sauce, season and serve with sauté potatoes or crusty bread.

This recipe was kindly supplied by Roy Wood of The Cross Keys, Upton, Notts.