Coq au Vin

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Succulent leg of chicken cooked slowly in red wine with back bacon and mushrooms. The chicken is marinated overnight in red wine so it is beautifully tender, then slow-cooked in red wine and port with dry cured back bacon and mushrooms. The dish has more red wine in it than before - much more 'traditional' and simply packed full of flavour. Serve with Dauphinoise potatoes.