Step 1 of 13
Coq au Vin
Heat 1 tbsp of the olive oil in a large heavy-based saucepan or flameproof casserole over medium heat and fry the chopped bacon until crisp. Lift it onto paper towels.
Step 2
Fry the whole shallots in the bacon fat for 5–8 minutes, shaking the pan often, until they are browned all over. Set them aside with the bacon.
Step 3
Pat all the chicken dry with paper towels. Wet skin will not brown.
Step 4
Add the rest of the oil and brown half the chicken for 5–8 minutes, turning the pieces regularly, then lift them out and do the same with the other half.
Step 5
Scatter the garlic into the pan and fry it briefly, then pour in the brandy with the heat at medium-high, scraping the base of the pan as it sizzles and reduces to almost nothing.
Step 6
Return the chicken legs and thighs with their juices, splash in a little of the red wine and scrape the base again, then pour in the rest of the wine with the stock and the tomato paste. Keep the breasts aside for now.
Step 7
Tie the thyme, rosemary and bay leaves into a bundle and drop it in. Season with pepper and a pinch of salt, and return the bacon and shallots to the pan.
Step 8
Cover, drop to a gentle simmer and cook the legs and thighs for 30 minutes.
Step 9
Add the chicken breasts, cover again and simmer for 20 to 30 minutes more, until the breasts are cooked through (165°F) and the legs are tender.
Step 10
Near the end, heat a drizzle of oil in a nonstick skillet over high heat and fry the mushrooms for a few minutes until golden. Keep them warm.
Step 11
Lift the chicken, shallots and bacon into a warmed serving dish and fish out the herb bundle.
Step 12
Work the flour, a little olive oil and the butter into a smooth paste with the back of a teaspoon. Bring the wine sauce to a gentle boil and whisk the paste in a pinch at a time until it thickens, then simmer for 1–2 minutes.
Step 13
Scatter the mushrooms over the chicken, pour the sauce across and finish with chopped parsley.