->Coq Au Vin 03 <-

2 sticks celery

1 parsnip

bouquet garni - 2

6 cloves garlic peeled

1 bottle good quality full bodied red wine

2 Tbsp vegetable oil

2 Tbsp butter

24 small button mushrooms

200 g smoky bacon cut into strips

24 small pickling onions, peeled

2 Tbsp tomato paste

1 1/2 Tbsp flour mixed with

1 1/2 Tbsp butter

salt and pepper

a pinch of sugar

2 Tbsp chopped parsley

Cut chicken into 12 serving pieces. Clean and peel vegetables, and cut into chunky pieces. Place chicken, vegetables, herbs and garlic

in a bowl. Marinate in wine overnight. Remove chicken from marinade,

pat dry and brown in a heavy pan in half the butter and oil. Set

aside in a casserole dish. Brown mushrooms, bacon and onions in

remaining butter and oil and set aside in a bowl. Add vegetables,

marinade and tomato paste to chicken; bring to boil and cook gently

for around 30 minutes. Add mushrooms, bacon, onion and flour/butter

mixture. Simmer for another 10 minutes. Season.

To serve, arrange chicken on heated plates. Spoon mushrooms and onions over chicken, followed by the sauce. Sprinkle with parsley.