Quick Coq Au Vin

Preheat oven to 200°C fan-forced. Cut onion into eighths. Peel carrots and chop into 3cm pieces. Crush garlic. Slice bacon and chop mushrooms.

Using a large knife, cut between the joint of each chicken maryland to create a thigh piece and a drumstick. Place flour in a bowl with ½ teaspoon salt and pinch of black pepper.Toss chicken pieces in flour and set aside.

Melt butter in an ovenproof saucepan over medium heat until bubbling. Working in batches, add chicken, skin-side down, and cook for 5–6 minutes each side or until golden. Remove from pan and set aside.

Add bacon, onion, garlic, ½ teaspoon salt and pinch of pepper to pan and cook, stirring occasionally, for 5 minutes or until softened. Add mushroom and cook, stirring occasionally, for 5 minutes or until softened.

Add tomato paste to pan and cook for 1 minute. Add carrot, stock cube, 250ml (1 cup) water, most of the thyme and red wine vinegar. Return chicken to pan and bring to a boil. Transfer to oven and bake for 25–30 minutes until thick and reduced.

Remove coq au vin from oven and allow to rest for 5 minutes to cool slightly. Pick remaining thyme leaves from their stems. Divide coq au vin between bowls and top with thyme leaves to serve.