Coq Au Vin from Arnaud Dupont

Ingredients:

• 4 lbs of chicken pieces
• 1 cup flour
• 3 strips of quality bacon
• 12 small pickling onions
• 2 cloves garlic, crushed
• 7 oz button mushrooms
• 1 1/2 cups of quality red wine
• 1 1/4 cups chicken stock
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 oz butter
• 1 bouquet garni (small bunch of fresh herbs, thyme, parsley and bay leaf)
• salt and pepper

Preparation:

1. In a clean plastic bag combine the flour, salt and pepper, and the chicken pieces. Shake and coat well. Remove and shake off any excess flour.
2. In a deep saucepan with a heavy base, heat 1 tablespoon of oil and half the butter over medium to high heat. Cook the chicken in batches until crisp and well-browned all over. Drain on absorbent paper towels, and set aside.
3. Peel the onions and the garlic. Slice the bacon into small strips (lardons). Heat the remaining oil and butter in the pan, add the onions and sauté until slightly brown on all sides. Transfer to a dish. In the same pan sauté the bacon and crushed garlic, add the chicken pieces, tomato paste, wine, stock and bouquet garni.
4. Bring to the boil, return the onions to the pan and reduce the heat. Cover and simmer for 30 minutes.
5. If the mushrooms are large cut them into quarters, otherwise add them whole to the pan and stir thoroughly.
6. Simmer for a further 10 to 15 minutes until the chicken is very tender and the mushrooms are cooked. Remove and discard the bouquet garni. Add salt and pepper to taste and sprinkle with some more chopped fresh herbs if desired. Serve with fresh crusty bread or seasonal vegetables.
7. YIELD: Serves 6