COQ AU VIN á là CAMP OVEN

Ingredients

• 2 tablespoons butter
  
• 1 tablespoons olive oil
  
• 1 piece chicken Maryland per person (no more than 4 per camp oven, otherwise use chicken legs)
  
• 4 medium mushrooms per person
  
• 3 small onions per person, if large ones cut in half
  
• 2 strips of bacon per person
  
• 1 cup of red wine
  
• 1 teaspoon crushed garlic
  
• 1 one serve sachet of Masterfoods chicken stock
  
• Pepper and salt
  
• 1 cup plain flour
  
• Plastic bag
  
• Spade
  

Method

• Have a good fire with ample embers
  
• Into a hot camp oven place the oil, butter and garlic
  
• Add to this the onions and let brown. Take out and put aside
  
• Add the chicken to the oven, which has been shaken in plastic bag with flour
  
• Brown the chicken, add ¾ cup red wine
  
• Add embers to top of camp oven with spade. Care should be taken not to burn the chicken, remove embers if too hot
  
• Let it cook for about ¾ of an hour, turning occasionally
  
• Add the onions and balance of wine
  
• Add mushroom and bacon which has had the rind removed and cut in half
  
• Return oven to embers
  
• About 15 minutes later add chicken stock, pepper and salt to taste, also a little water if the sauce is too thick.
  

Enjoy this meal with boiled rice, which has had added to it a small can of corn niblets and ½ cup of peas. This can all be cooked at home and popped into boiling water to warm and then drained. It is all easily carried in a plastic bag.