Coq au Vin

by Frank

Slightly quicker than traditional. Freezes well.

Ingredients

• 2 Tbsp Plain Flour, seasoned with salt and pepper.
• 8 Chicken Pieces
• Olive oil
• 4 rashers of Pancetta or streaky bacon
• 500gm Shallots
• 200gm button mushrooms
• 3 cloves of Garlic
• 1 bottle red wine, Pinot or Cab Sav
• 3 Bay leaves
• A bouquet garni
• ½ bunch of fresh flat-leaf parsley

Method

• Heat the oven to 190C/Fan 170C/Gas 5.
• Place the flour in a shallow bowl and dust the chicken pieces.
• Heat 1 Tbsp Olive oil in large casserole pan.
• Fry the chicken pieces until golden all over. you may need to work in batches.
• Slice the shallots once through the root if large, trim the mushrooms.
• Fry the pancetta or streaky backon, add the shallots and mushrooms. Cook 15 minutes.
• Crush and add the garlic and cook further 2 minutes.
• Pour in the wine and bring to the boil. Add the bay leaves and bouquet garni.
• Add the chicken to the pan, skin side up.
• Cover and cook in the oven for 1 hour, until chicken falling off the bone.
• Season to taste with a little salt and pepper, scatter over the finely chopped parsley.
• Serve. Perhaps accompany with mashed or boiled potato.