Coq au vin (Chicken in Red Wine)

The rich red wine sauce is the star of this traditional French chicken dish.

Serves 6 | Takes 1 hr 10

Ingredients

60ml cake flour

8 chicken pieces

15ml olive oil

2 onions, sliced

1 carrot, peeled and sliced

2 garlic cloves, crushed

250g diced bacon

500ml dry red wine or chicken stock

410g tin wholepeeled tomatoes, crushed in the juice

30ml tomato paste

310ml chicken stock

1 bouquet garni (see note)

15ml cornflour

250g button mushrooms

handful parsley, chopped

cooked basmati rice, to serve

Method

Season the flour then coat the chicken in it. Heat the oil on medium-high and brown the chicken. Season and keep aside.

Fry the onions, carrots, garlic and bacon for 10 minutes. Return the chicken, along with the wine (or stock), tomatoes, tomato paste, stock and bouquet garni. Bring to boil and then reduce heat. Cover and simmer for about 45 minutes until cooked.

Remove the bouquet garni and thicken the sauce with cornflour if needed. Add the mushrooms and cook for 5 minutes. Mix in the parsley and serve with basmati rice.

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