Coq au Vin Recipe

• 2 kg / 4 lb of chicken pieces
• 1 cup of flour
• salt and pepper
• 3 tablespoons of olive oil
• 30 grams / 1 oz of butter
• 3 rashers of quality bacon
• 12 small pickling onions
• 2 cloves of garlic
• 1½ cups / 12 fl oz of quality red wine
• 1¼ cups / 11 fl oz of chicken stock
• 2 tablespoons of tomato paste
• 1 bouquet garni (small bunch of fresh herbs, thyme, parsley and bay leaf)
• 200 grams / 7 oz of button mushrooms

With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and tools before and after handling the raw meat. In a clean plastic bag combine the flour, salt and pepper. Shake the chicken pieces in the bag to coat, remove and shake off any excess flour. In a deep heavy based frypan or saucepan heat 1 tablespoon of oil and half the butter. Over a medium to high heat cook the coated chicken pieces in batches until crisp and well browned all over. Drain on absorbent paper towels, and set aside. Peel the pickling onions and garlic Crush the garlic. Slice the bacon into small strips (lardons). Heat the remaining oil and butter in the pan. Add the onions and sauté until slightly brown on all sides. Transfer to a dish. In the same pan sauté the bacon and crushed garlic, add the chicken pieces, tomato paste, wine, stock and bouquet garni. Bring to the boil, return the onions to the pan and reduce the heat. Cover and simmer for 30 minutes. If the mushrooms are large cut them into quarters, otherwise add them whole to the pan and stir thoroughly. Simmer for a further 10 to 15 minutes until the chicken is very tender and the mushrooms are cooked. Remove and discard the bouquet garni. Add salt and pepper to taste and sprinkle with some more chopped fresh herbs if desired. Serve with fresh crusty bread or accompany with seasonal vegetables.

(Serves 6)