Coq au Vin

The recipe

Instructions

1. 1
   Brown the chicken thighs in butter until golden, 5 minutes per side. Remove.
2. 2
   Cook the diced bacon and whole shallots in the same pan until browned. Add mushrooms and garlic for 3 more minutes.
3. 3
   Stir in the flour and tomato puree, then pour in the wine and stock. Add the thyme.
4. 4
   Return the chicken, bring to a simmer, cover and cook on low heat for 60 minutes until the chicken is falling apart.
5. 5
   Skim any fat from the top. Taste, adjust seasoning, and serve with crusty bread or buttery mash.

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