Coq au Vin Recipe: Ingredients for four people. * 4 Large chicken legs (skinned and cut in two). * 1 Large onion (roughly chopped). * 4 Large mushrooms (1" cubes). * 6 Cloves of garlic (finely chopped). * 6 Carrots (sliced on the diagonal). * 4 Tablespoons of extra virgin olive oil. * 1 Bouquet Garni of fresh herbs (thyme,rosemary,marjoram and 3 bayleaves). * 1 Hand full of flat leaf parsley (chopped). * 1 Decent bottle of red wine (don't worry too much about where it comes from - no-one will know the difference). * 1 Cup about 8 ozs. of chicken stock (use a good quality stock cube if you don't have any made up stock). * 1 or 2 teaspoons of cornflour (corn starch) slaked in a little cold water (to thicken the sauce). * 2ozs. Good quality Chorizo - sliced. * Salt and black pepper to taste. Method 1/. Place the chicken portions in a Large Non Stick Fry Pan with two tablespoons of the Olive Oil. 2/.Brown well on all sides. Transfer to a 1-1/2 Quart Saucepan with Lid. 3/. Chop the onions, garlic, mushrooms and red pepper and add all (but the garlic) to your frying pan (skillet), with the rest of the oil. 4/. Brown it all well. 5/. Add the garlic and cook for two minutes at a lower heat. 6/. Then add the Chorizo, most of the parsley, the bouquet garni and carrots, before transferring to the saucepan with the chicken. 7/. Now add the wine and stock, bring to the boil and cook for 30 minutes with the lid on. 8/. Remove the lid and cook for a further 20 minutes. 9/. Transfer the chicken pieces to an Earthenware Casserole 10/. Boil up the sauce and thicken with the corn flour (corn starch). 11/. Check for seasoning and then, pour over the chicken and you are ready to serve. Sprinkle with the rest of the parsley and plate it up at the table. https://www.cutting-edge-mediterranean-recipes.com/coq-au-vin-recipe.html