Mushroom and Chicken Coq au Vin

Preparation: 15 minutes

Cooking: 35 minutes

Serves 4

¼ cup olive oil

1kg chicken pieces

Salt and freshly ground black pepper, to taste

200 g bacon rashers, rind removed and diced

400 g cup mushrooms, sliced

1 medium onion, finely chopped

2 cloves garlic, crushed

2 tblspn plain flour

1 cup white wine

1 cup chicken stock

6 sprigs fresh thyme

Heat oil in a large heavy-based frying pan over medium-high heat. Season chicken with salt and pepper. Add the chicken and cook for 2 minutes on each side or until golden. Remove to a plate. Add bacon, mushrooms, onion and garlic to the pan and cook, stirring often, over medium-high heat for 5 minutes. Stir in flour and cook, stirring occasionally, for 2 minutes. Reduce heat to medium, add wine, stock and thyme. Stir until well combined.

Add chicken and turn to coat in wine mixture. Bring to the boil, reduce heat to medium-low and simmer, uncovered, for 15 - 20 minutes or until chicken is cooked through and sauce thickens slightly. Season with salt and pepper and serve with mashed potato, if desired.