Coq au Vin from Life's Too Short to Stuff a Mushroom by Prue Leith

Ingredients

• salt and black pepper
• 1 tbsp chopped flat-leaf parsley, to finish
• mashed potatoes or cooked rice, to serve
• 1 tbsp plain (all-purpose) flour
• 2 tbsp tomato purée (paste)
• 220 ml/7½ fl oz/scant 1 cup chicken stock (bouillon)
• 1 tsp chopped thyme leaves
• 4 bone-in, skin-on chicken thighs (see hack)
• 2 garlic cloves, minced
• 1 bay leaf
• 475 ml/16½ fl oz/2 cups red wine
• 200 g/7 oz shallots, peeled and halved (see hack)
• 250 g/9 oz chestnut (cremini) mushrooms, quartered
• vegetable oil, for frying
• 4 bone-in and skin-on chicken drumsticks
• 100 g/3½ oz smoked bacon lardons