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James Martin's coq au vin
Fruit and vegetables
150g/5½oz
shallots
, peeled but left whole
5
garlic
cloves, crushed
sprig of fresh
thyme
or a good pinch of dried
350g/12½oz button
mushrooms
small bunch flatleaf
parsley
, chopped
Tins, packets and jars
500ml/16½fl oz
chicken stock
Cooking ingredients
2 tbsp
balsamic vinegar
salt and crushed
black pepper
Dairy, eggs and chilled
25g/1oz
butter
Meat, fish and poultry
150g/5½oz streaky
bacon
, cut thickly
1 free range chicken, cut into 8 serving pieces, on the bone but skin removed (or 6
chicken thighs
)
Other
500ml/16½fl oz good
red wine
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