Coq au Vin

(Coq au Vin download as pdf)

Serves: 4

8 chicken joints, on the bone
150g shallots, peeled and left whole
5 cloves of garlic, crushed
25g butter
sprig of fresh thyme
150g streaky bacon, cut thickly
350g button mushrooms
500ml oz good red wine
500ml oz chicken stock
2 tbsp balsamic vinegar
flat leaf parsley, chopped
salt and crushed black pepper

Heat a thick-bottomed casserole dish on the stove, add almost all the butter, shallots and garlic and cook gently until just browned.  Add the bacon and thyme and cook for 2-3 minutes.  Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar.  Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is cooked through.
Add the parsley, together with a knob of butter.  Correct the seasoning and serve with a little dressed green salad and olive oil mash or good bread.