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Coq au Vin
Ingredients:
-
4 rashers of
bacon, roughly chopped
-
1.5 kg
skinless chicken pieces
-
250g baby
onions
-
1 x 750ml
bottle of red wine
-
2 cups (500ml)
chicken stock
-
250g button
mushrooms
-
4 cloves of
garlic, crushed
-
1 tablespoon
fresh thyme
-
100g plain
flour
-
2 bay leaves
-
25g butter
-
Salt & pepper
to taste
Method:
-
Melt the
butter in a large stock pot over a medium
heat. Add the onion & bacon. Cook for 5
minutes, or until golden. Add the garlic &
cook a further 2-3 minutes. Set aside.
-
Coat the
chicken pieces in seasoned flour & add to
the stock pot, cook until browned.
-
Add the
onions/bacon mixture back to the stock pot.
-
Add the
chicken stock, wine, thyme & bay leaves to
the pot.
-
Bring the
liquid to the boil & then reduce the heat &
cover. Simmer for 1.5 to 2 hours, until the
chicken is tender.
Serve with
mashed potato.
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