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Visit The Heat Store today to view our conventional range cookers.

With cookers from leading brands  you can be sure of the quality, durability and style of our appliances. Regardless of the design or colour of your kitchen, we’ve got the ideal conventional range cooker for you.

Available in a variety of sizes and colours, our conventional range cookers complete the look of any home. Not sure what type of cooker you require? We also supply traditional range cookers.

The options are endless with these stylish modern cookers, from 1 oven – 5 ovens, hobs are anything from 3 burner rings – 5 burner rings with a large number of accessories to accompany the burners. Induction hobs are now 1 – 5 rings if electric top is preferred.  Extraction hoods and back splashes in matching colours are a stylish addition to the cookers.




Preparation time: 40 minutes
Cooking time: 1 ½ hours
Serves: 6


  • 1 free range chicken (c.3lb or 1.5kg), cut into six pieces

  • 2 Tbs peanut oil (or nut oil)

  • ½ lb (250g) fresh small silverskin/pearl onions or similar

  • ½ lb thick sliced smoked bacon

  • 1lb (500g) fresh mushrooms, quartered

  • 2 chopped onions

  • 1 bottle decent red wine – Burgundy is recommended

  • 1 bay leaf

  • Salt & pepper

  • ½ bunch of chopped flat leaf parsley



Preparation Method

Dust the chicken pieces with flour. Pour the oil into a casserole pot, heat and put the chicken pieces in to brown on all sides, then remove and set aside. Sauté the mushrooms in the same pot and set aside. Cut the bacon into pieces about half an inch thick and sauté in the same pot for about two minutes. Add the chicken pieces, then the red wine and bring to the boil. Cook covered in the pre-heated oven for about 1 to 1 ¼ hours at 190°C depending on the size of the chicken. Test its doneness while it is cooking.

Bring a pot of salted water to the boil, put the peeled earl onions in, bring to a rolling boil and then remove from the heat and set aside leaving the onions in the water.

Remove the chicken pieces from the pot. Thicken the sauce with a little corn flour mixed with water and season to taste. Put the mushrooms and the rest of the ingredients into the pot and heat (not the pearl onions, which you reheat separately. Place the chicken on a serving dish, surrounded with sauce and onions, and decorate with parsley. Serve with crusty bread.

Ideally this classic French dish is cooked using cockerel (coq au vin); these are difficult to find now, so a decent, free range chicken should give you plenty of flavour as a substitute.

Customise your cooking with many finishes, styles, colour combinations and sizes with a professional chef cooker in your own home.



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