Coq Au Vin With Plump Prunes

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BBC Good Food
Nutrition per serving    (USDA % daily values)
CAL
4503
FAT
89%
CHOL
14%
SOD
4%

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Ingredients for 4 servings

grated zest of half an orange

FOR SPRINKLING

3.0 tbsp groundnut or vegetable oil

25.0g unsalted butter

750.0ml bottle full-bodied red wine (needn't be expensive, just gutsy)

4 large chicken legs , halved (or 8 thighs), preferably free range

25.0g plain flour

2 plum tomatoes , roughly chopped

1 bouquet garni with 2 bay leaves and 1 large sprig of thyme, optional

20 very plump prunes , stoned

zest of 1 orange removed with a vegetable peeler (so it doesn't dissolve completely)

handful of parsley , roughly chopped

sugar , to taste

cornflour , if needed

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