Coq au Vin

INGREDIENTS
1.5kg chicken pieces
plain flour
40g butter
2 cloves garlic, crushed
3 bacon rashers (215g), chopped finely
10 spring onions (250g), trimmed
200g swiss brown mushrooms, halved
2 tbsp brandy
1 cup dry red wine
1 cup chicken stock
1 sprig fresh parsley
2 teaspoons finely chopped fresh thyme
1 bay leaf
2 tbsp tomato paste

METHOD
Toss chicken in flour, shake away excess flour.
Heat butter in large saucepan, cook chicken until browned all over.
Drain on absorbent paper.
Drain all but 1 tablespoon of liquid from pan.
Cook garlic, bacon, onion and mushrooms, stirring until onion is browned lightly.
Return chicken to pan.
Add brandy, wine, stock, herbs, bay leaf and paste.
Simmer, covered, 30 minutes or until chicken is tender.
Remove chicken from pan.
Simmer sauce until thickened slightly.
Discard bay leaf before serving.
Serve chicken with sauce.

SERVINGS
4

SOURCE
AWW Casseroles