Not being very big wine drinkers we tend to not have a lot in the cupboard, but occasionally vendors will give us a bottle, so I use it to make a variety of coq au vin. I know the traditional is a rooster and the sauce is full of wine and butter, but this is a tasty slant on the original, and we love it. I have a couple of French cook books, one of which is Provencal cooking, I adapted this recipe from that. Yes there will be those who say it is not coq au vin because it is not a rooster and it is white wine blah blah blah. It’s not champagne we are talking it is Chicken in wine which is a literal translation and I do occasionally use red wine, it depends what the vendor gives me. Apologies to wine connoisseurs This photo is similar in appearance to my dish.

Recipe (For 2)
4 Chicken thighs skin off (can substitute with drumsticks if desired)
2 Onions finely chopped
2 Shallots finely chopped
4 Cloves of garlic
500g Button mushrooms sliced
75g margarine (or butter for those who prefer it)
1 Tablespoon of flour
500ml Wine (Red or White depending on preference)

1. Melt butter over medium heat.
2. Add onions, shallots and garlic and fry till translucent.
3. Add Chicken and stir till browned all over.
4. Add Mushrooms and stir in till coated in butter.
5. Add Seasoning to desired taste.
6. Add Flour and mix thoroughly.
7. Add Wine and mix through so no flour lumps.
8. Make sure wine covers chicken, if not add more or water to cover.
9. Simmer for 40 minutes Stirring occasionally. Sauce should be thickened.
10. Serve with potatoes and seasonal vegetables.