Coq au vin

Method

Heat oil in a large casserole and fry the bacon until crispy, then remove and set aside. Season the chicken pieces with salt and pepper, dust with flour, and brown in batches in the bacon fat until golden, then remove. In the same casserole, sauté the pearl onions and carrots until lightly coloured, then add the garlic and tomato purée and cook for 2 minutes. Pour in the red wine, scraping up any browned bits, then add the chicken stock, bouquet garni, bay leaves, thyme, and the cooked chicken and bacon. Bring to a simmer, cover, and cook gently for 45 minutes. Add the mushrooms and cook uncovered for a further 15 minutes until the chicken is tender and the sauce has reduced slightly. Finish with a knob of butter for richness, adjust seasoning, and serve with crusty bread or egg noodles.