Coq Au Vin - cooking recipe

Ingredients

1 - 4 lb chicken, butterflied
6 tbsp olive oil
2 1/2 slices smoked bacon, diced
1 lb white mushrooms, halved if large
1/2 lb small shallots, peeled
2 cloves garlic, peeled and minced
1/2 lb carrots, peeled and thickly sliced
1 tsp all-purpose flour
1 1/4 cup red wine
1 1/4 cup chicken stock
1 None bouquet garni (4 sprigs thyme, 4 sprigs parsley, 1 bay leaf)

Preparation

Preheat the oven to 400\u00b0F. Season the chicken then place in a roasting pan. Drizzle with 4 tbsp oil and roast for 45 mins.
Meanwhile, heat 2 tbsp oil in a saucepan and fry the bacon until crispy. Remove from the pan and drain on paper towels. Add the mushrooms and shallots and saute for 2 mins. Add the garlic and carrots and saute for 2 mins. Season then sprinkle in the flour. Saute for 2 mins then add the wine and stock. Add the bacon and bouquet garni and simmer for 5 mins. Pour into the chicken pan and roast until the chicken juices run clear, basting occasionally.