Ingredients:

• 1 whole chicken (about 1.5–2 kg), cut into pieces
• 750 ml dry red wine (Burgundy, Pinot Noir or similar)
• 150 g bacon, diced or cut into strips
• 12–16 small onions (or 1 large onion, cut into chunks)
• 2 carrots, peeled and sliced (optional)
• 2 shallots, finely chopped
• 3 cloves of garlic, crushed
• 125–200 g mushrooms, trimmed and quartered
• 1 tablespoon all-purpose flour
• 1 small glass cognac or brandy (optional)
• 1 cup chicken stock (optional)
• 2 tablespoons butter
• 1–2 tablespoons olive oil
• 1 bouquet garni (thyme and bay leaf)
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)
• 1 chicken liver (optional, for a traditional finish)

Instructions:

(Optional) Place the chicken in a bowl and pour the red wine over it. Let it marinate for 1–4 hours while you prepare the other ingredients.

1. Preheat your oven to 160°C, or prepare to cook on the stovetop over low heat.
2. In a large Dutch oven or heavy pot, heat a little oil and cook the bacon over medium heat until golden. Remove and set aside, leaving the fat in the pot.
3. Pat the chicken pieces dry and season with salt and pepper. Brown them in the pot on all sides, then remove and set aside.
4. In the same pot, add the onions, shallots, and carrots (if using). Sauté for about 5 minutes until lightly golden. Add the garlic and cook for another minute.
5. Return the bacon and chicken to the pot. Add the cognac, warm gently.
6. Sprinkle the flour over the ingredients and stir well for 1–2 minutes.
7. Pour in the red wine (from the marinade or fresh) and add a little chicken stock if needed to just cover the meat. Stir, scraping the bottom of the pot.
8. Add the bouquet garni, season lightly, and bring to a gentle simmer. Cover and cook in the oven for 1 to 1.5 hours, or on the stovetop for about 1.5 to 2 hours, until the chicken is tender.
9. In a separate pan, melt the butter and sauté the mushrooms until golden. Set aside.
10. Remove the chicken and bacon from the pot and keep warm. Discard the bouquet garni. If using, blend the chicken liver and whisk it into the sauce to enrich and thicken it. Simmer gently until the sauce reaches the desired consistency.
11. Return the chicken, bacon, and mushrooms to the pot and warm through. Adjust seasoning if needed.
12. Serve the Coq au Vin hot, garnished with chopped fresh parsley. It pairs beautifully with mashed potatoes, buttered noodles, or crusty bread.

Top Tip: For the richest flavour, make your Coq au Vin a day ahead. The wine-based sauce deepens and becomes even more luxurious overnight.

Bon appétit !