COQ AU VIN

Prep: 30 mins. Cooking: 1 hr. Serves 4.

8 french shallots, peeled

150g pancetta

2 cloves garlic

10 brussels sprouts

4 chicken marylands or

8 thigh cutlets

2 tbsp plain flour

500ml white wine

4 sprigs thyme

2 tbsp greek yoghurt

Mashed potatoes, or small pasta such

as risoni, to serve

1 Preheat oven to 200˚C (180˚C fan).

2 Place a medium casserole dish on the stove top over a medium heat and add oil. When hot, add french shallots, pancetta, garlic and brussels sprouts and sauté for 2-3 mins. Remove from pan and set aside. 3 Lightly dust chicken in flour. In same pan, cook chicken on all sides until golden (do this in batches to avoid crowding pan). Remove to a plate lined with paper towel.

4 Deglaze casserole with a dash of white wine, scraping the base to dislodge any cooked-on bits. Return chicken to pan along with shallots, pancetta, garlic and brussels sprouts. Add remaining white wine and thyme, cover with a tight-fitting lid and cook in oven for 1 hr.

5 Remove casserole from oven and transfer chicken to a plate. Stir yoghurt through cooking liquid, then return chicken to pot. Serve with mashed potatoes or risoni.