Coq au Vin
Peter Bouchier Chicken Maryland 1kg
2 tablespoons plain flour
2 tablespoons olive oil
4 rashers Peter Bouchier rindless bacon, diced
300g cup mushrooms, sliced
8 eschallots, peeled, thinly sliced
2 garlic cloves, crushed
1 cup red wine
1 cup Peter Bouchier Free Range Chicken Stock
1 bay leaf
6 sprigs thyme
Coat the chicken in flour and season with salt and pepper. Brown the chicken in a large saucepan.
Heat oil in a large, heavy-based saucepan over medium-high heat. Add half the chicken. Cook for 2 minutes each side or until golden. Remove to a plate. Repeat with remaining chicken.
Add bacon, mushrooms, onion, garlic and any remaining flour to pan. Cook, stirring often, until mushrooms are tender.
Reduce heat to medium. Add wine, stock, bay leaf and thyme. Stir until well combined.
Return chicken pieces to the pan and turn to coat in sauce. Bring to the boil then educe heat to medium-low.
Simmer, uncovered, for 15 minutes or until chicken is cooked through.
Remove bay leaf. Season with salt and pepper. Serve