Coq au vin

Step 1

Dust chicken in flour. Shake off excess. Spray a flameproof casserole dish with oil. Heat over high heat. Cook half the chicken for 2 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken.

Step 2

Reduce heat to medium. Cook shallots, carrot, celery and bacon for 5-6 minutes or until soft. Stir in garlic for 1 minute. Add chicken, wine and stock. Bring to boil. Cover. Reduce heat to low. Cook for 1 hour or until chicken is tender.

Step 3

Remove chicken. Keep warm. Simmer liquid on high heat for 10 minutes or until reduced by half. Add chicken. Heat for 2 minutes.

Step 4

Meanwhile, cook potato in a large saucepan of boiling water for 12-15 minutes or until tender. Drain. Return to pan. Add milk. Mash until smooth.

Step 5

Serve chicken with mash and beans.