Coq au Vin de Bourgogne (Chicken in Red Wine)

Serves: to serve 6

Prep Time: 25 Minutes

Cook Time: 1 Hour 15 Minutes

Ready In: 1 hr 40 mins

4 oz - streaky bacon

2 oz - butter

4 lb - chicken

12 - shallots

6 - 8 tablespoons - brandy

1 x 75cl bottle - red Burgundy wine

3 cloves - garlic

1 - bouquet garni

1 - bay leaf

- salt and pepper

4 oz - button mushrooms

2 tablespoons - plain flour (all purpose flour)

Chop the bacon and lightly fry it in its own fat in a flameproof casserole until it is golden brown. Remove from the dish. Skin the chicken and cut it into serving pieces. Add half the butter to the dish and, when melted, add the chicken pieces and fry until browned all over. Drain off any excess fat and add the shallots. Sauté for 2 to 3 minutes.
Remove from the heat. Pour in the brandy, ignite, and leave until the flames have died down. Add the wine, peel and crush (mince) the garlic and add to the dish, along with the bouquet garni, bay leaf and salt and freshly ground pepper to taste.
Bring to the boil, cover and simmer for 1 hour. Add the mushrooms and cook for a further 15 minutes. Blend the remaining butter with the flour to make a beurre manié. Remove the bouquet garni and bay leaf from the casserole and stir in sufficient beurre manié to thicken the sauce (add it a little at a time).
Serve immediately with Potato Lyonnaise