Coq au vin

Directions

• Heat 1 tbsp oil in a large heavy-based saucepan or flameproof dish and fry the chopped bacon until crisp, then remove and drain on kitchen paper.
• Fry the shallots in the pan, stirring or shaking often, for 5–8 mins until well browned, remove and set aside with the bacon.
• Pat the chicken pieces dry. Add the remaining oil to the pan and brown half the chicken pieces for 5–8 mins, remove, then brown the remaining pieces and set all aside.
• Scatter in the garlic and fry briefly, then with heat medium-high pour in the brandy and stir to deglaze until most alcohol has evaporated.
• Return the legs and thighs to the pan with any juices, pour in a little wine and stir the bottom, then add the rest of the wine, stock and tomato purée.
• Add the thyme, rosemary and bay leaves (bouquet garni), season with pepper and a pinch of salt, then return the bacon and shallots to the pan. Cover, lower heat to a gentle simmer, add the chicken breasts and cook for 50–60 mins.
• Just before serving, heat oil in a frying pan and fry the mushrooms over high heat until golden, then keep warm.
• Lift the chicken, shallots and bacon from the pan to a warmed serving dish and remove the bouquet garni.
• Mix the flour, a little olive oil and the butter in a small bowl to make a thickener, bring the wine mixture to a gentle boil and gradually whisk in small pieces of the thickener until sauce thickens, simmer 1–2 mins.
• Scatter the mushrooms over the chicken, pour over the wine sauce and garnish with chopped parsley.