Coq au Vin (serves 3)
25g margarine3 white onions diced
3 celery sticks, finely diced6 garlic cloves, chopped
170g baby button mushrooms
2 bay leaves
400ml red wine
1 tsp tomato puree
300ml vegetable stock
300g cooked chicken strips (I used Alfies frozen brand)
1 tsp flour, mixed with a little water
Salt and pepper to taste
1. In a casserole, fry the onions, celery, garlic, mushrooms and bay leaves in the margarine for 10 minutes. Add the tomato puree and wine, and cook for a further 4 minutes.
2. Add the vegetable stock and chicken, and cook on a medium heat, stirring often, for 1 hour 40 minutes. Add the flour, and cook for a further 5 minutes, stirring often until thickened. Season to taste, and serve!