Speedy Coq Au Vin

This is a quick version of the classic French stew. Serve with a crunchy green salad!

Ingredients:
8 boneless skinless chicken thighs
4 slices bacon
150g shallots, peeled
300ml red wine
300ml chicken stock
2 tbsp tomato puree
2 garlic cloves, crushed
2 carrots, diced
1 bay leaf
2 tsp dried thyme
150g mushrooms, sliced
Salt and pepper to taste

Method:
• Cut each chicken thigh into 4 pieces and cut the bacon across into strips. Put a deep frying pan on a medium heat and fry the bacon until it releases some fat.
• Add the shallots, and fry for 4 – 5 minutes or until beginning to brown. Add the chicken to the pan and fry for another 4 -5 minutes until brown.
• Add the wine to the pan and boil until it has reduced by half.
• Add the stock, tomato puree, garlic, carrots, bay leaf, thyme, mushrooms and some salt and pepper.
• Bring to the boil, lower the heat, cover and simmer for 20 minutes or until the chicken is cooked and the flavours are well developed.
TIP: to peel shallots, submerge them in boiling water for 5 minutes. The skins then come off easily.
Serves 4; count each serving as 3 proteins, 1 fat and ½ restricted vegetable.
Recipe adapted from Ainsley Harriott's ‘Meals in Minutes'.