Slow-cooked coq au vin

Serves: 8

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Total Time: 120

Prep Time: 30

Cook Time: 90

• 3 tablespoon(s) olive oil
• 200 gram(s) bacon lardons
• 4  chicken quarters, halved
• 6 tablespoon(s) plain flour
• 200 gram(s) shallots, peeled
• 2  red onions, chopped
• 250 gram(s) Chantenay carrots
• 1  bottle red wine
• 4  rosemary sprigs
• 4  thyme sprigs
• 2  bay leaves
• 125 gram(s) button mushrooms
• 400 ml chicken stock

Method

1. Heat oil in a large flameproof casserole dish, add bacon pieces and fry for a few mins till golden. Tip into slow cooker. Season chicken and sprinkle with flour. Add to casserole dish and fry for a few mins to brown, then put into slow cooker.
2. Pan-fry shallots, onions and carrots for a few mins, then pour in wine and add rosemary, thyme and bay leaves. Bring to the boil and simmer for 5 mins.
3. Pour vegetables, wine, mushrooms and hot stock into slow cooker. Season, cover and cook on the high setting for 4 hrs, or low setting for 8 hrs. Serve with creamy mash or potatoes.
4. Tip Cook at gas mark 3/170°C (150°C in a fan oven) for 2 hrs if you don't have a slow cooker.

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