Coq Au Vin

Coq au vin

(lighter version with white wine)

Serves 4

250g diced unsmoked streaky bacon

6 banana shallots - halved

3 garlic cloves - crushed

1 tbsp fresh thyme leaves - chopped

3 sprigs fresh rosemary

8 chicken thighs - skin on

3 tsp olive oil

270ml dry white wine

350g chestnut mushrooms - cut in quarters

1 can cannelloni beans - drained and rinsed

2 tbsp fresh parsley

Toss bacon, shallots, garlic, thyme and rosemary in baking tray.  Arrange chicken on top

Season and drizzle olive oil over.

Roast at 200C for 20 mins

Add wine, beans, and stir and roast for further 25 mins

Serve sprinkled with parsley and lots of mash to soak up sauce

Even better if left to cool and re-heated next day