Coq au vin

1. Heat 1 tbsp of the oil in a large heavy saucepan or flameproof dish. Fry the bacon until crisp, then lift out and drain on kitchen paper. Add the shallots and fry, shaking the pan often, for 5 to 8 minutes until well browned, then set them aside with the bacon.
2. Pat the chicken dry. Pour the rest of the oil into the pan and fry half the chicken, turning regularly, for 5 to 8 minutes until well browned, then remove and repeat with the rest.
3. Scatter in the garlic and fry briefly, then turn the heat to medium-high, pour in the brandy and stir to lift everything off the base of the pan, letting the alcohol sizzle and mostly cook off.
4. Return the chicken legs and thighs with any juices, splash in a little of the wine and stir again, then pour in the rest of the wine, the stock and the tomato puree. Drop in the bouquet garni, season with pepper and a pinch of salt and tip the bacon and shallots back in. Cover, bring to a gentle simmer, add the chicken breasts and cook for 50 minutes to an hour.
5. Just before serving, heat the oil for the mushrooms in a large non-stick frying pan and fry over high heat for a few minutes until golden, then lift out and keep warm.
6. Move the chicken, shallots and bacon to a warmed serving dish and remove the bouquet garni. To thicken, mash the flour, olive oil and butter to a paste. Bring the wine mixture to a gentle boil and whisk in small pieces of the paste, then simmer for 1 to 2 minutes. Scatter the mushrooms over the chicken, pour over the sauce and finish with parsley.

Tips from the ZestyPlate Kitchen

• Brown the chicken and the aromatics properly; that colour is what gives the sauce its depth, so don't rush it.
• Flame the brandy to burn off its harsh edge and add another layer before the wine goes in.
• Hold back the breast meat and add it later in the cook so it doesn't dry out.
• Finish by whisking in a flour-and-butter paste to thicken the sauce and give it shine.