Coq Au Vin

I made Coq Au Vin last night, sort of half cheat, half traditional recipe with some substitutions based on whatever I could find in the store cupboards, which are in need of major stocking up now. With Metallica on Monday night, then bands tonight and tomorrow, it was going to be difficult to cook / shop on any other night. The result was great. I had shallots, chestnut mushrooms, and back bacon in the Coq Au Vin. The Pays D'Oc Cabernet Sauvignon actually proved to be a good choice of wine for the dish on this occasion. I served it up with Jersey Royal mash with lots of cream and steamed shredded cabbage, broccoli and leeks.

Recipe and review to follow...