The traditional Coq au Vin was prepared using an older bird and was simmered long and slowly until the meat fell from the bones. Our chickens need a much shorter cooking time today.

Ingredients

• 1 onion, finely chopped
• 3-4 cloves garlic, peeled and finely chopped
• 2 tblsp tomato paste
• 2 tblsp flour
• 2 cups red wine
• 1 cup chicken stock
• 1 bouquet garni
• 12 small pickling onions, peeled
• 25 grams extra butter
• 250 grams button mushrooms, halved
• salt and pepper to season
• 1.8 kg chicken (or 8 chicken pieces)
• 50 grams butter
• 8 rashers rindless bacon, diced

Method

1. Heat the butter in a frying pan and brown the chicken pieces over a high heat until well browned. Transfer to a casserole.
2. Add the bacon and onion to the pan and cook until browned.
3. Stir in the garlic and tomato paste and cook for 2 minutes. Add the flour and cook, stirring, until the flour has been absorbed.
4. Add the bouquet garni and gradually pour in the red wine, stirring to avoid any lumps. Add the chicken stock and bring to the boil. Pour over the chicken and cover. Bake at 160°C for 1 hour.
5. Cook the pickling onions in the extra butter in a frying pan over a moderately high heat until they are well browned. Add the mushrooms and cook until browned. Add both to the casserole, and continue to cook for a further 30 minutes. Remove the bouquet garni. Season with salt and pepper before serving. Serve over creamy mashed potatoes.