Coq Au Vin - cooking recipe

Ingredients

2 tbsp oil
2 None chickens (each about 5lbs), quartered
1/2 lb bacon, cut into strips
4 None onions, peeled and finely chopped
1 clove garlic, peeled and finely chopped
4 None carrots, peeled and sliced
2 cups red wine
1 cup chicken stock
2 tsp dried thyme
2 None bay leaves
3 oz pitted black olives
3/4 cup heavy cream
4 tbsp cornstarch, mixed with cold water to a smooth paste

Preparation

Heat the oil in a casserole and fry the chicken and bacon until browned. Remove and set aside. Add the onions and garlic to the pan and fry until softened. Add the carrots and fry for 2 minutes.
Pour in the wine and stock and return the chicken and bacon to the pan. Add the thyme, bay leaves and olives and season with salt and black pepper. Cover and simmer for 45 minutes.
Add the cream and bring to a boil. Stir in the cornstarch, bring to a boil again and simmer for 2 minutes.