Coq au vin

Instructions

1- Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish.

2- Tip in the bacon and fry until crisp.

3- Remove and drain on kitchen paper.

4- Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over.

5- Remove and set aside with the bacon.

6- Pat the chicken pieces dry with kitchen paper.

7- Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned.

8- Remove, then repeat with the remaining chicken.

9- Remove and set aside.

10- Scatter in the garlic and fry briefly, then, with the heat medium-high, pour in the brandy or Cognac, stirring the bottom of the pan to deglaze.

11- The alcohol should sizzle and start to evaporate so there is not much left.

12- Return the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again.

13- Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.

14- Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr.

15- Just before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan.

16- Add the mushrooms and fry over a high heat for a few mins until golden.

17- Remove and keep warm.

18- Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish.

19- Remove the bouquet garni.

20- To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon.

21- Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk.

22- Simmer for 1-2 mins.

23- Scatter the mushrooms over the chicken, then pour over the wine sauce.

24- Garnish with chopped parsley.