I cook lardons until crisp, then remove and add chestnut mushrooms and diced shallots and cook until browned. These come out then i add lightly floured chicken thighs and brown all over with chopped thyme. Add a good amount of red wine, some chicken stock and the mushrooms, shallots, lardons and a few bay leaves. I put a lid on it and cook in a low oven for about two hours.

Coq au vin

  • Heat in a pre heated oven (180 degrees C) for 25 minutes. Serve with sliky smooth  buttery mash.