Coq au vin

Ingredients:

• 12 chicken legs
• 300-400gms diced bacon
• 1 carrot chopped
• 1 celery stalk diced
• 4-6 garlic cloves crushed
• 1 bay leaf
• 4 thyme sprigs
• 6-8 sprigs of parsley chopped
• 2 cups red wine
• 2 cups chicken stock
• 1 cup water
• 2 TBsp olive oil
• 2 TBsp balsamic vinegar
• 2 TBsp corn flour
• 20gms butter
• 1 TBsp brown sugar
• 1/2 teaspoon salt

Instructions:

1. Heat oven to 180C.
2. Heat oil in casserole dish and cook garlic until golden.
3. Add carrots, celery, bay leaf and thyme and cook for about 6 mins or until veggies just begin to soften.
4. Transfer to a bowl, sprinkle with salt and set aside.
5. Then heat butter and cook chicken on high in batches so its browns on all sides of the skin.
6. Add all chicken back into the pan with the veggies.
7. Mix the corn flour and water together then add to pan, then add wine and stock, give it a good stir.
8. Put lid on and place in oven for 40-60 mins (when meat coming of legs slightly.)
9. Cook bacon while chicken in oven.
10. When crispy add balsamic vinegar and sugar.
11. When chicken is removed from oven stir well (add salt and pepper if desired) and sprinkle over bacon mixture.
12. Then sprinkle over parsley and serve with crusty bread or mash spud.
13. Great for cold winter nights.