Coq Au Vin (Mary Berry)

This classic French recipe is packed full of flavour and will make the perfect dinner party dish or an alternative to the Sunday roast.

Serves 4

30g butter
1 tbsp sunflower oil
1.5kg chicken, cut into 8 serving pieces
125g streaky bacon rashers, cut into strips
8 small shallots or pickling onions
250g button mushrooms
30g plain flour
300ml chicken stock
600ml red wine
1 bouquet garni
1 large garlic clove, crushed
Salt and black pepper
2 tbsp chopped parsley to garnish

1 Melt the butter with the oil in a flameproof casserole. Add the chicken and cook for 10-12 minutes until browned. Lift out and drain on paper towels.

2 Add the bacon, shallots or onions and mushrooms. Cook over a high heat, stirring until golden brown. Lift the mixture out of the pan with a slotted spoon and leave to drain thoroughly on paper towels.

3 Preheat the oven to 180C/350F/gas mark 4.Add the flour to the pan and cook for 3-5 minutes, stirring constantly, until lightly browned. In a separate pan, reduce the wine to half its original volume. Gradually add the stock to the flour, followed by the wine, stirring until smooth.

4 Return the chicken and bacon mixture to the casserole. Add the bouquet garni and garlic. Season with salt and pepper. Bring to a boil, cover, then transfer to the oven for 45 minutes or until tender when pierced with a fork. Sprinkle the chicken with the parsley.

• From The Mary Berry

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