Quick Coq Au Vin

Preheat oven to 200°C fan-forced. 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 to coat.

Melt butter in an ovenproof saucepan over medium heat. Add chicken, skin-side down, and cook, in batches if necessary, for 5–6 minutes each side or until golden. Remove from pan and set aside. While the chicken is browning, continue with step 3.

Peel and halve onion, and cut into small wedges. Peel carrot and cut into 3cm pieces. Crush garlic. Slice bacon and quarter mushrooms.

Add bacon, onion, garlic, salt and pepper to pan and cook, stirring occasionally, for 5 minutes or until softened. Add mushroom and cook for a further 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 chicken is cooked and sauce has thickened.

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.