COQ AU VIN  (serves 3)

Ingredients :

1 tbsp olive oil

3 rashers smoked streaky bacon, chopped finely

8 shallots, peeled

150g button mushrooms

3 skinless chicken breasts

1 garlic clove, grated

400ml red wine

100ml good quality chicken stock (I used Knorr Chicken Stock Granules)

1 tsp tomato puree

1 bouquet garni (I used Schwartz)

For the thickener :

2 tbsp plain flour

1½ tsp olive oil

1 tsp softened butter.

Method :

1.  Heat the oil in a large heavy based saucepan or flameproof casserole.  Tip in the bacon and fry until crisp, then remove and drain on kitchen paper.

2.  Add the shallots to the pan and fry - stirring often - for 5-8 minutes until well browned all over.  Remove and set aside with the bacon.  Repeat the process with the mushrooms.

3.  Add the chicken breasts to the pan (you may need a little more oil) and fry for 5-8 minutes until golden.  Scatter in the garlic and fry briefly, then pour in the wine making sure to scrape the bottom of the pan and de-glaze all those lovely flavoursome bits into the sauce.

4.  Add the stock, tomato puree and bouquet garni.  Season with salt and pepper and return the bacon and shallots to the pan.

5.  Lower the heat to a gentle simmer and cook for 50 mins to an hour.

6.  Lift the chicken and vegetables from the pan and remove to keep warm whilst you thicken the sauce.  Remember to remove the bouquet garni!

7.  Mix the ingredients for the thickener together in a small bowl and bring the sauce to a gentle boil.  Whisk teaspoonfuls of the thickener in to the sauce until it reaches the desired consistency - that of thickened double cream.

8.  Replace the chicken & vegetables in the sauce and make sure they are all well covered.  Serve.

From http://jennyeatwellsrhubarbginger.blogspot.com