Main dishes | Easy coq au vin..

 

Easy coq au vin..

Fixings 

• 1/4 cup plain flour 
• 8 little skinless chicken thigh cutlets 
• 2 tablespoons additional virgin olive oil 
• 4 rashers smudgy bacon, tended to, hacked 
• 6 child earthy colored pickling onions, split 
• 200g swiss earthy colored mushrooms, split 
• 4 garlic cloves, squashed 
• 2 cups dry red wine 
• 1 cup Massel salt decreased chicken style fluid stock 
• 3 twigs new thyme, in addition to extra to serve 
• 2 new inlet leaves 
• 2 tablespoons tomato glue 
• 2 tablespoons new level leaf parsley, finely hacked, in addition to extra to serve 
• Crushed potato, to serve 

Technique

• Stage 1 

• Spot flour in a snap-lock pack. Season with pepper. Include chicken. Seal. Shake to cover. 
• 
  

• Stage 2 

• Warmth oil in an enormous weighty based pot over medium-high warmth. Cook chicken, in bunches, for 5 minutes or until carmelized on the two sides. Move to a plate. 
• 
  

• Stage 3 

• Include bacon, onion and mushroom to container. Cook, blending, for 5 minutes or until onion begins to mollify. Include garlic. Cook for 1 moment or until fragrant. Include wine, stock, thyme, inlet leaves and tomato glue. Mix to join. 
• 
  

• Stage 4 

• Return chicken to container. Bring to the bubble. Lessen warmth to medium-low. Stew for 35 minutes or until chicken is cooked through and sauce thickens. Eliminate and dispose of thyme twigs and inlet leaves. Mix in parsley. Sprinkle with additional thyme and parsley. Present with pounded potato.