Coq au Vin

Ingredients:

4 rashers of bacon, roughly chopped
1.5 kg skinless chicken pieces
250g baby onions
1 x 750ml bottle of red wine
2 cups (500ml) chicken stock
250g button mushrooms
4 cloves of garlic, crushed
1 tablespoon fresh thyme
100g plain flour
2 bay leaves
25g butter
Salt & pepper to taste

Method:

• Melt the butter in a large stock pot over a medium heat. Add the onion & bacon. Cook for 5 minutes, or until golden. Add the garlic & cook a further 2-3 minutes. Set aside.

• Coat the chicken pieces in seasoned flour & add to the stock pot,  cook until browned.

• Add the onions/bacon mixture back to the stock pot.

• Add the chicken stock, wine, thyme & bay leaves to the pot.

• Bring the liquid to the boil & then reduce the heat & cover. Simmer for 1.5 to 2 hours, until the chicken is tender.

Serve with mashed potato.