Prue Leith served up a tasty coq au vin (French chicken stew) on Prue Leith’s Cotswold Kitchen.

The ingredients are: 25 kg chicken, jointed into 8 pieces, 290 ml red wine, 1 small clove of garlic, peeled and bruised, 1 bay leaf, 1 sprig each of thyme, 2 sprigs of parsley and 1 stick of celery, 8 button onions or another small variety, 110g rindless bacon, into small pieces, 55g butter, 12 button mushrooms, Salt and freshly ground black pepper, 570 ml chicken stock, 1 clove garlic, crushed, 20 g plain flourTo garnish and 1 tablespoon finely chopped fresh parsley.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.