Tuesday, 18th September 2018
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This is a very simplified (and most untraditional) version of Coq au Vin.

ingredients (for 6-8)

- 8/10 Chicken Legs cut into thighs and drumsticks.

- 4 tablespoons Olive Oil

- 175g Streaky Rashers

- 225g Shallots

- 225g Baby Mushrooms

- 3/4 Bottle Red Wine

- Sprig Thyme

- Salt and Black Pepper.

- 60g Flour

method

Leave the skin on the chicken pieces and fry them briskly in 2 tablespoons of the oil in batches until they are browned all over. Put to one side. Chop up the rashers and fry that in the same pan until likewise browned. Put with the chicken. Peel the shallots but leave whole. Cook these in the remaining oil and bacon fat in the pan until also browned then put with the chicken. Do the same with the mushrooms.

Pour most of the fat off the pan and sprinkle in the flour. Add the wine to the pan and bring this to the boil and scrape any stuck juices on the pan bottom into the sauce. Keep boiling until the wine is reduced by half.

Put the chicken, bacon, shallots and mushrooms into a casserole with a lid. Pour over the reduced wine, add the sprig of thyme and season with salt and black Pepper. Cover the pot with some tinfoil (to seal) and then put on the lid. Set the oven to Gas 2,150C,300F and cook the sealed chicken at this temperature for I 1/2 hours. At the end of this time the chicken should be very tender.

Serve this with some plain boiled potatoes or some rice.

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