Coq au vin

• olive oil↗1½ tbsp tbsp
• dry-cured, smoked back bacon3 rashers (100g)

  fat trimmed, chopped

• shallots↗12 small

  peeled

• free-range chicken legs↗2

  (460g), skin removed

• free-range chicken thighs↗4

  with bone and skin (650g), skin removed

• free-range, skinless, boneless chicken breasts2

  (280g)

• garlic cloves↗3

  finely chopped

• brandy↗3 tbsp tbsp

  or Cognac

• red wine↗600ml ml
• good-quality chicken stock↗150ml ml
• tomato purée↗2 tsp tsp
• thyme sprigs↗3

  2 rosemary sprigs and 2 bay leaves, to make a bouquet garni

• flat-leaf parsley↗small handful chopped

  to garnish

• olive oil↗1½ tbsp tbsp
• chestnut mushrooms↗250g g

  halved if large

• plain flour↗2 tbsp
• olive oil↗1½ tsp
• softened butter1 tsp

Step-by-step instructions

1. 1

   Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until crisp. Remove and drain on kitchen paper.

2. 2

   Add 12 peeled shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.

3. 3

   Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.

4. 4

   Pour ½ tbsp olive oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.

5. 5

   Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.

6. 6

   Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.

7. 7

   Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.

8. 8

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

9. 9

   Just before ready to serve, heat 1 ½ tbsp olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.

10. 10

    Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.

11. 11

    To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon.

12. 12

    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. Simmer for 1-2 mins.

13. 13

    Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.