Coq au Vin

Heat the oil and butter in a large casserole dish and brown the chicken pieces well, ensuring the skin becomes crisp and brown. Set aside. Melt the remaining butter with the oil and add the shallots, mushrooms and bacon. Cook for 10 minutes until browned, stirring regularly to ensure even browning. Add the garlic and cook for 2 minutes, then add the flour and cook for a further minute.

In a separate pan, bring the red wine to boil and reduce by half. Pour into the casserole dish with the chicken stock, return the chicken pieces to the pan and add the bay leaf and thyme. Cover the casserole and cook in a pre-heated oven at 180°C, 350°F, gas 4 for 1 hour. Garnish with fresh parsley.

This recipe was created by Moy Park. Visit their site to find more delicious chicken recipes