Coq Au Vin
1 chicken, jointed
1 bottle red wine
1 medium carrot, sliced
1 medium onion, sliced
2 bay leaves
olive oil
15 baby onions
15 baby mushrooms
1 thick slice bacon, cut into lardons
2 tbsp plain flour
1½ cups chicken stock
freshly ground salt & pepper
1 heaped tspn tomato paste
1 tbsp chopped parsley
2 garlic cloves, crushed
3 thyme stalks
1 bottle red wine
1 medium carrot, sliced
1 medium onion, sliced
2 bay leaves
olive oil
15 baby onions
15 baby mushrooms
1 thick slice bacon, cut into lardons
2 tbsp plain flour
1½ cups chicken stock
freshly ground salt & pepper
1 heaped tspn tomato paste
1 tbsp chopped parsley
2 garlic cloves, crushed
3 thyme stalks
Marinate chicken overnight in wine with carrot, onion and bay leaves. Strain chicken, reserving liquid, and seal in hot oil, skin side down. Then remove to a plate. Add a little more oil to pot and saute onions, mushrooms and bacon until slightly coloured. Add flour and cook gently, stirring continually. Then add reserved liquid, stock, seasonings, tomato paste, parsley, garlic and thyme. Stir, bring to the boil and return chicken. Turn down heat and simmer for 30-40 mins.