Coq au Vin

Chicken in wine, there's not much else to say. I portioned a chicken myself (here is an example) but it would be just as easy to ask for 1.5kg or so of chicken pieces with the bone in. Meat cooked with the bone in is a bit more of a pain to eat but tastes heaps better. Use different herbs if it suits and substitute water for stock but, wine is a fair constant in the vin part of vin. The left over meat and sauce was enough to go through 2 packets of pasta.

1.5kg of chicken pieces
1 sprig of rosemary stripped
Porcini salt
Pepper
500gms small button mushrooms
3 bacon rashers diced
2 onions in large dice
3 garlic cloves chopped
2 tbs plain flour
3 or 4 tbs tomato passata
2 cups red wine
2 cups chicken stock
2 tbs olive oil
2 tbs cream
1/2 a handful parsley
1/2 cup basil
2 tbs pine nuts
3 tbs extra virgin olive oil
Parsnip puree
Croutons if you want

Heat the olive oil over a medium high heat, add the chicken pieces and rosemary, brown all over and remove to a clean plate. Add the bacon and fry until its starts taking on some colour then add the onion and mushrooms, giving them some colour. Add the garlic and cook until fragrant. Add the flour and stir and cook for about 2 minutes. Add the chicken, red wine, passata and stock, stir and bring to boil then reduce the heat to low and cover with a lid. Simmer for 45 - 50 mins.
Toast the pine nuts in a small pan until they have a little colour. Blend the pine nuts, extra virgin olive oil and basil to make basil oil.
Remove the chicken and the vegetables with a slotted spoon to a clean plate. Add the parsley and cream to the sauce and blend carefully with a stick blender. Return the chicken and stir in. Serve in warmed large bowls with some parsnip puree, topped with some basil oil.