Coq au vin

⏱ Prep 20 min · Cook 60 min❄ Freezes up to 3 months

Portions:

Ingredients

Butter25g

Oil1 tbsp

Chicken joints4

Bacon, lean, in one piece, rind trimmed and cut into strips100g

Onion, large, peeled and sliced1

Celery sticks, scrubbed and chopped2

Garlic cloves, crushed1

Plain flour25g

Red wine300ml

Chicken stock300ml

Mushrooms, cleaned100g

1.Melt the butter in a pan with the oil. Fry the chicken joints until brown, then remove and put in a flameproof casserole.
2.Add the bacon strips to the pan with the onion and celery and fry until soft. Transfer to the casserole.
3.Add the garlic and flour to the fat remaining in the pan and cook until brown.
4.Stir in the wine and stock and bring to the boil, season to taste, then pour over the chicken.
5.Cover and cook for 45 minutes.
6.Add the mushrooms to the casserole and cook for a further 15 minutes, or until the chicken is tender.
7.Taste and adjust the seasoning.
8.To freeze, turn into a rigid container, cool, cover and label.