Coq au vin
Chicken Thigh, Skinless, Boneless, raw
Bacon medallions, raw
2 rasher(s), chopped
2 large, cut into thick wedges
2 clove(s), chopped
600 g, button mushrooms, halved
Plain White Flour
1 tablespoons, level
Chicken stock cube(s)
½ cube(s), made with 250ml hot water
Bay leaf, dry
4 sprig(s), plus extra to serve
4 portion(s), medium, steamed to serve
- Heat the oil in a large heavy-bottomed pan over a medium-high heat. Cook the chicken, turning, for 5 minutes or until browned, then transfer to a plate and set aside.
- Add the bacon, onion and garlic to the pan, and cook, stirring, for 5 minutes or until softened. Add the mushrooms and cook, stirring, for another 5 minutes or until softened.
- Whisk the flour and tomato paste together in a bowl. Gradually add in the stock and wine, whisking until smooth. Pour into the pan with the mushroom mixture. Return the chicken to the pan and add the bay leaves and thyme sprigs. Bring to a simmer, then reduce the heat to low, and cook, covered, for 25-30 minutes, or until the chicken is cooked through.
- Sprinkle over the extra thyme and serve with the green beans on the side