Serves: 4

Coq Au Vin

Calories: 324 kcal
200

Method

  • 1. Heat a large heavy base pan and dry fry the bacon for 5 minutes.
  • 2. Add chicken thighs and whole shallots cook for 5 minutes until chicken is sealed on all sides.
  • 3. Add mushrooms stock wine bay leaves tomato puree and season.
  • 4. Sir well bring to boil reduce the heat to simmer for 1 1/2 hours.
  • 5. Stir sprinkle with parsley and serve.