Easy coq au vin

This slow-cooking classic chicken dish is always a winner. It's really easy too as while it's simmering away on the hob, you can sip the leftover wine!

Serves: 2
Prep time: 15 mins
Cooking time: 45 mins

4 chicken thighs, skin removed
1tbsp plain flour
8 small shallots, peeled
75g small chestnut mushrooms, halved
2 garlic cloves, peeled and finely chopped
2 rashers lean back bacon - rind removed and cut into large strips
2 sprigs thyme
1 bay leaf
150ml red wine
150ml chicken stock

1. Dip the chicken thighs in the flour and place in a small saucepan or casserole dish that can be used over direct heat.
2. Add all the other ingredients, season with salt and freshly ground black pepper.
3. Bring the chicken to a boil, reduce the heat, cover and cook for 35 mins or until the chicken is cooked - it should come away from the bone easily when tested with a knife.

www.canderel.uk.com

More recipes:
Chicken hotpot
Healthy hicken casserole
Stoved chicken

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