Coq au vin

Ingredients

• 1 tbsp olive oil
• 4 chicken legs
• 150g smoked lardons
• 12 round shallots, peeled
• 3 garlic cloves, finely chopped
• 2 tbsp tomato purée
• a few thyme sprigs
• 2 bay leaves
• 2 tbsp plain flour
• 175ml red wine
• 750ml chicken stock
• 250g button mushrooms, halved
• a handful flat-leaf parsley leaves, chopped

Description

• STEP 1

  Heat the oil in a large pan or casserole, season the chicken legs well and add to the pan. Cook for 4-5 minutes, turning halfway, until browned. Transfer the chicken to a plate.

• STEP 2

  Tip the lardons and shallots into the pan and cook for 5-6 minutes until they brown slightly. Add the chopped garlic and cook for a minute, before adding the tomato purée, thyme and bay leaves, and cooking for a minute more. Add the plain flour and cook for another minute.

• STEP 3

  Pour in the red wine and chicken stock, add the mushrooms, then return the chicken legs to the pan and bring to the boil. Turn down the heat to a simmer and bubble gently for 1 hour until the sauce has thickened slightly and the chicken is meltingly tender. Sprinkle over the chopped parsley and serve.