Coq au Vin Value Recipe

Ingredients
8 The Co-operative Elmwood chicken portions (drumsticks and thighs)
1 onion, chopped
150g smoked back bacon, cut into chunks
4 garlic cloves, chopped
2 The Co-operative carrots, peeled and cut into small chunks
10 The Co-operative shallots, peeled and cut in half
200g The Co-operative mushrooms, chopped
400ml red wine
1 tin of chopped tin tomatoes
300ml chicken stock (made from cube)
1tbsp olive oil
3 bay leaves
1tsp fresh thyme, leaves only
2tbsp fresh chopped parsley
Method
Pre-heat the oven to 200°C / gas 6.
Place the chicken portions, bacon pieces and shallots into an ovenproof dish. Drizzle over half of the olive oil, season to taste and pop into the oven and cook for 20 minutes until nicely browned.
Whilst the chicken is cooking take a medium sized saucepan add the remaining olive oil and cook the onion until soft.
Then add the garlic, thyme, bay leaves and mushrooms, continue cooking for 3-4 minutes.
Next goes in the wine, tin tomatoes and chicken stock. Bring to the boil.
When the chicken has browned pour over the sauce, cover with tin foil, turn the oven down to 180°C / gas 4 and cook the coq au vin for 45 minutes to 1 hour.
Remove the chicken from the oven and season to taste, stir in the chopped parsley and serve with mashed potato.