Coq au Vin

Method

1. Season the chicken pieces generously with salt and pepper. In a large casserole dish over medium-high heat, cook the bacon lardons until crispy and golden. Remove with a slotted spoon and set aside. Brown the chicken pieces in the rendered bacon fat on all sides — about 3-4 minutes per side. Remove and set aside.
2. Add the sliced carrots to the same dish and cook for 2 minutes. Add the crushed garlic and tomato purée, stirring for 1 minute until fragrant. Sprinkle over the flour and stir well to coat the vegetables.
3. Pour in the brandy and carefully ignite with a long match to burn off the alcohol (or simply let it cook off for 30 seconds). Add the red wine and chicken stock, scraping the bottom of the pan to release all the caramelised bits. Return the chicken and bacon to the dish. Add the bouquet garni. Bring to a simmer, cover, and cook on low heat for 45 minutes.
4. Meanwhile, sauté the mushrooms and pearl onions in butter over medium heat until golden brown, about 8-10 minutes. Set aside.
5. Add the sautéed mushrooms and pearl onions to the casserole for the final 15 minutes of cooking. Remove the bouquet garni, adjust the seasoning with salt and pepper, and serve with crusty bread, mashed potatoes, or buttered egg noodles.