Coq au vin with plump prunes - Good Food Middle East
Coq au vin infused with plump prunes for a delicious twist. Explore this unique recipe on Good Food Middle East.
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Ingredients
- 750ml bottle full-bodied red wine (needn't be expensive, just gutsy)
- 4 large chicken legs, halved (or 8 thighs), preferably free range
- 3 tbsp groundnut or vegetable oil
- 25g unsalted butter
- 2 plum tomatoes, roughly chopped
- 25g plain flour
- 1 bouquet garni with 2 bay leaves and 1 large sprig of thyme, optional
- zest of 1 orange removed with a vegetable peeler (so it doesn't dissolve completely)
- 20 very plump prunes, stoned
- cornflour, if needed
- sugar, to taste
- grated zest of half an orange
- handful of parsley, roughly chopped
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