Coq au Vin 

Ingredients

• 2 kg chicken pieces (about 8 pieces) 
• ½ cup plain flour
• Salt and pepper
• 200g bacon, diced
• 2 tablespoons olive oil
• 100g butter
• ¼ cup plain flour (extra for sauce)  
• 500ml red wine
• 500ml chicken stock
• 2 cloves garlic, crushed
• 200g mushrooms, sliced
• 350g small brown onions peeled
• 1 tablespoon tomato paste
• 2 bay leaves
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary

Method

Preheat oven to 180 degrees. Heat 1 tbls olive oil of 20g butter in heavy based pot. Cook bacon over medium heat until brown. Remove from pan. Add onions and cook over low heat until golden. Remove from pan and set aside.

Coat chicken pieces in flour seasoned with salt and pepper. Shake of excess flour. Heat olive oil in pot with 60g butter and cook chicken until well browned on all sides. Remove from pot. Add remaining butter and stir in 20g flour until golden brown then add stock gradually. Allow to boil and thicken slightly then add mine, tomato pastes, garlic, bay leaves, thyme and rosemary to pan, scrapping  down sides & bottom of pan to remove any cooked on pieces.

 Return chicken to pan, cover with lid and cook in preheated oven for 25min.  Remove from oven and add eschalots, mushrooms and speck.  Place back in oven and cook for further 20-30 min or until chicken is tender.

 Serve with mashed potato and steamed green beans.  Bon appetit!