recipe

Coq au Vin

serves 4

2 tablespoons plain flour
1kg chicken thigh pieces, bone and skin intact
2 tablespoons olive oil
4 rashers rindless bacon, diced
300g cup mushrooms, sliced
8 eschallots, peeled, thinly sliced
2 garlic cloves, crushed
1 cup dry white wine
1 cup chicken stock
1 bay leaf
6 sprigs thyme

Combine flour and salt and pepper in a snap-lock bag. Add chicken pieces and shake to coat.

Heat oil in a large, heavy-based saucepan over medium-high heat. Add half the chicken. Cook for 2 minutes each side or until golden. Remove to a plate. Repeat with remaining chicken.

Add bacon, mushrooms, eschallots, garlic and any remaining flour to pan. Cook, stirring often, for 5 minutes or until mushrooms are tender.

Reduce heat to medium. Add wine, stock, bay leaf and thyme. Stir until well combined. Return chicken pieces to pan and turn to coat in sauce. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chicken is cooked through. Remove bay leaf. Season with salt and pepper. Serve.