Chicken Dinner

Coq au vin

Ingredients:

• 50g butter
• 175g piece collar of bacon, diced
• 2 onions, peeled and chopped
• 2 garlic clovers, chopped
• 1×2 kg chicken, skinned and jointed
• 50g plain flour
• 150ml chicken stock
• 300ml dry red wine
• Salt
• Pepper
• 6-8 mushrooms, sliced
• 1 x 15 ml spoon tomato puree
• 1 bay leaf
• Fried bread triangles to garnish

Cooking Time: About 1 hour 15 minutes.

Melt the butter in a flameproof casserole and fry the bacon, onions, garlic and chicken pieces until evenly browned. Sprinkle over the flour and stir well. Cook until lightly coloured, then stir in the stock and wine. Season with salt and pepper to taste. Add the mushrooms, tomato puree and bay leaf. Cover and simmer gently for 1 hour. Remove the bay leaf and adjust the seasoning. Serve garnished with fried bread triangles.

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