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Coq au vin with plump prunes

Coq au vin with plump prunes Recipe

  • 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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