Method

1. Place flour, salt, pepper and chicken in a bowl or snap lock bag. Seal bag and shake or coat well with hands if using a bowl. Remove chicken from the flour mix and place on a plate.
2. Heat olive oil in a large casserole pot. Add chicken. Cook for approximately 5 minutes or until browned on both sides. Remove from pan.
3. Add bacon, eschalots, carrots and mushrooms to the casserole pot. Cook until the vegetables are soft and bacon is slightly crisp.
4. Add garlic. Cook for approximately 1 minute or until fragrant.
5. Pour in red wine, and with a wooden spoon, scrape all the browned bits on the bottom of the pot and stir to combine (this is where the flavour is!). Bring to the boil and add stock, tomato paste, thyme and bay leaf.
6. Add chicken back to the casserole pot and gently simmer for approximately 30 minutes or until chicken cooks through. Uncover for the last 5 minutes to thicken slightly. Remove bay leaf before serving.

Seasonal Green Beans

1. Trim the tops of the beans. Steam or blanch beans for approximately 3-5 minutes or until tender. Drain thoroughly and pat dry with a clean tea towel or paper towel.
2. Add beans to a serving dish. Drizzle with olive oil. Add a grating of parmesan and serve with coq au vin.