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.
Coq au vin | Taste Board
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.
