Coq au vin

• Preparation time 35mins


• Cooking time 1hour 30mins

• Ingredients

• 75g streaky smoked bacon, cut into small pieces


• 450g skinless, boneless chicken thighs


• 225g shallots


• 225g baby button mushrooms


• 300ml chicken stock


• 150ml red wine


• 2 bay leaves


• 2 table spoons of tomato puree


• 2 tablespoons plain white flour


• salt and freshly ground pepper


• 2 tablespoons chopped fresh flat leaf parsley to serve

• Method

• Heat a large heavy based flameproof casserole dish and add the bacon, dry fry for 5 minutes, stirring frequently until the fat has cooked out and the bacon turns crispy


• Add the chicken thighs and whole shallots to the pan and cook for 5 minutes, turning half way through, until the chicken has sealed on all sides


• Add the mushrooms, stock, wine, bay leaves, tomato puree and seasoning.


• Stir well and bring to the boil. Reduce the heat, cover and simmer over a low heat for 1 hour 30 minutes


• Sift the flour into the pan and cook,stirring until the sauce thickens slightly.


• Sprinkle parsley and serve