Coq Au Vin

A classic feel good meal, ideal for those cold winter months

8 Shallots

150g Lardons

2 Cloves of Garlic

2 tbsp Olive Oil

1 tbsp Plain Flour

¾ bottle Red Wine

300ml Chicken Stock

150g Button Mushrooms

8 pieces of Chicken (mixture of legs, thighs and breast) or equivalent in Cockerel Leftovers
Bouquet Garnet

Handful of chopped parsley to serve
Seasoning

1. In a large casserole dish fry the shallots in the olive oil – after 5 minutes add the lardons.

2. Once the lardons have browned add the cockerel (or chicken) and crushed garlic cloves and brown the meat.

3. Add the flour and cook for a further 2 minutes.

4. Pour in the wine and stock and bring to the boilAdd the bouquet garnet and season – bring to the boil then reduce to a simmer.

5. Simmer for 1 hour 20 – 1 hour 30 – adding the button mushrooms for the last 30 minutes – until the sauce has thickened.

6. Sprinkle the chopped parsley on top and serve with mashed potato and French peas (simmer frozen peas in 25g of butter and once cooked add shredded little gem lettuce for the last 2 minutes)