Coq Au Vin

2 tsp olive oil
1.5kg skinless chicken pieces
1 large onion, finely chopped
2 cloves garlic, crushed
2 tsp chicken stock
2 Tablespoons flour
1 cup red wine
2 cup Mill Orchard apple juice
250g mushrooms sliced

Heat oven to 180oC. Fry the onion and the garlic in the oil, till golden remove from the pan. Add the chicken and cook for 5 minutes till browned both sides, remove. Add the flour to the pan and stir, then add the chicken stock and gradually add the wine and the apple juice, stirring constantly, bring to the boil. Put all the ingredients (except the mushrooms) into an oven proof dish and cook 1 hour. Add the mushrooms and continue to cook for another 30 minutes. Season with salt and pepper.

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