Coq au Vin Serves 6. Cooking Time: 1 hour 15 minutes Ingredients: 25g (1oz) Butter 2tbsp Sunflower Oil 6 Chicken Joints, skinned 225g (8oz) Smoked Bacon Rashers snipped into pieces 12 Shallots, peeled and left whole 4 sticks Celery chopped 2 Garlic Cloves crushed 225g (8oz) Button Mushrooms, left whole 2 sprigs of fresh Thyme 2 Bay Leaves 40g (1½ oz) Flour
600ml (1 pint) light Chicken Stock 300ml (½ pint) French Red Wine Salt and ground Black Pepper
1 . Heat butter and oil in a large casserole dish. Fry chicken until evenly browned, lift out with a slotted spoon and leave on one side. 2 . Add the bacon to the frying pan with the shallots and celery and fry for about 10 minutes. 3 . Add garlic and flour and cook for a minute, then gradually blend in the stock and wine. Bring to the boil stirring until thickened. 4 . Season to taste and return the chicken and add the mushrooms, thyme and bay leaves. Bring back to the boil, cover with the lid and simmer in a pre-heated oven at 180°C, Fan 160°C or Gas Mark 4 for 1 hour or until the chicken is tender and the juices run clear when pierced with a skewer.