Name: Coq au vin
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6 servings
Cuisine: Classic
Ingredients: 2 Tbs butter; 1 Tbs oil; 1 chicken legs and thighs; 12 onions peeled; 250 g bacon streaky; 250 portabellini mushrooms quartered; 45 ml flour cake; 250ml wine red; 200 ml stock chicken; 2 garlic large cloves, crushed; 2 Tbs tomato paste; 1 tsp dried thyme; 4 bay leaves; fresh parsley handful; salt and freshly ground black pepper

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Ingredients (15)

2 Tbs	butter
1 Tbs	oil
1	chicken — legs and thighs
12	onions — peeled
250 g	bacon — streaky
250	portabellini mushrooms — quartered
45 ml	flour — cake
250ml	wine — red
200 ml	stock — chicken
2	garlic — large cloves, crushed
2 Tbs	tomato paste
1 tsp	dried thyme
4	bay leaves
	fresh parsley — handful
	salt and freshly ground black pepper

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Method:

Preheat the oven to 180°C. In a casserole pot, heat the oil and butter and brown the chicken pieces until golden.

Remove some of the excess oil, add some more butter and sauté the onions and bacon.

Add the mushrooms and sauté for 5 – 10 minutes. Stir in the flour, coating all the vegetables and add the wine, stock, garlic, paste and herbs. Bring to the boil.

Add the chicken, cover and cook for +- 1 hour in the oven.

Add some fresh parsley and season with salt and pepper.

Serve with creamy mashed potatoes.

Reprinted with permission of Bits of Carey. To see more
recipes, click here.