Name: Coq au Vin
Ingredients: 1 corn fed chicken about 2kg; 2 carrots; 2 sticks celery; 1 parsnip; bouquet garni - 2 bay leaves, 1 sprig lemon thyme and 1 sprig rosemary; 6 cloves garlic peeled; 1 bottle good quality full bodied red wine; 2 Tbsp vegetable oil; 2 Tbsp butter; 24 small button mushrooms; 200 gram smoky bacon cut into strips; 24 small pickling onions, peeled; 2 Tbsp tomato paste; 1 1/2 Tbsp flour mixed with 1 1/2 Tbsp butter; salt and pepper; a pinch of sugar; 2 Tbsp chopped parsley

Coq au Vin

Ingredients

1 corn fed chicken about 2kg
2 carrots
2 sticks celery
1 parsnip
bouquet garni - 2 bay leaves, 1 sprig lemon thyme and 1 sprig rosemary
6 cloves garlic peeled
1 bottle good quality full bodied red wine
2 Tbsp vegetable oil
2 Tbsp butter
24 small button mushrooms
200 grams smoky bacon cut into strips
24 small pickling onions, peeled
2 Tbsp tomato paste
1 1/2 Tbsp flour mixed with 1 1/2 Tbsp butter
salt and pepper
a pinch of sugar
2 Tbsp chopped parsley

Instructions

Cut chicken into 12 serving pieces. Clean and peel vegetables, and cut into chunky pieces. Place chicken, vegetables, herbs and garlic in a bowl. Marinate in wine overnight. Remove chicken from marinade, pat dry and brown in a heavy pan in half the butter and oil. Set aside in a casserole dish. Brown mushrooms, bacon and onions in remaining butter and oil and set aside in a bowl. Add vegetables, marinade and tomato paste to chicken; bring to boil and cook gently for around 30 minutes. Add mushrooms, bacon, onion and flour/butter mixture. Simmer for another 10 minutes. Season. To serve, arrange chicken on heated plates. Spoon mushrooms and onions over chicken, followed by the sauce. Sprinkle with parsley.