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1 kilo chicken thighs

250 ml red wine

1 bay leaf

1 tbsp sea salt

1 tsp ground black pepper

75 ml olive oil

100 g lardons (smoked, if preferred)

1 tbsp minced garlic

100 g shallots

250 g chopped tomatoes

100 g garlic sausage (or any sausage you like)

100 g chestnut mushrooms

50 g black olives

500 ml chicken stock

3 fried plantains (cut in half diagonally)

Marinate the chicken in wine, bay leaf, salt and pepper for at least 6 hours, then drain and reserve marinade
In a skillet, brown the chicken in olive oil, set aside. Add the lardons and allow the fat to render, set aside.
Add garlic, shallots and tomato and saute for 2 minutes or until fragrant and soft.
Add the sausage, mushrooms, olives and return the chicken and lardons. Simmer for 5 minutes.
Add stock and marinade and bring to a boil.
Cook for another 30 minutes or until chicken is tender.
Transfer to a serving dish and garnish with parsley and the fried bananas/plantains.

Dipping sauce

Mix a tablespoon RoniB's Kitchen Garlic Chilli Oil and lemon juice.

Festive fare dish that is very similar to French Coq Au Vin.