Chicken Braised in Red Wine (Coq au Vin)

This one is quite simple in comparison with both the Coq au Vin Bourguignon in The Cuisine of the Rose and the 'normal' Coq au Vin in Die echte Jeden-Tag-Küche, and its easy to see why - 1-2 bottles of wine (depending on the recipe) are replaced by a mere 250 ml of wine, replenished with chicken stock or water, and with the addition of a spoonful of tomato passata - ack! As a result, it doesn’t have as much depth of flavour; nevertheless, it’s delicious and a great dish for daily cooking.