Classic Coq Au Vin - cooking recipe

Ingredients

4 None chicken legs
1/4 cup flour, seasoned with salt and pepper, to dust
2 tbsp olive oil
12 None shallots, halved
10 None pickling onions
4 slices bacon, chopped
2 cloves garlic, crushed
2 tbsp flour
2 cups red wine
1 cup chicken stock
7 oz button mushrooms, halved if large
2 None bay leaves
4 sprigs thyme
1 bunch baby carrots, trimmed and halved lengthwise
2 tbsp brandy (optional)
None None Vegetables of choice, to serve

Preparation

Dust chicken in seasoned flour, shaking off excess. Heat oil in a large heavy-bottomed skillet on medium heat. Brown chicken for 4-5 mins, turning. Remove from pan.
Saute shallots, onion and bacon in same pan for 3-4 mins, until golden. Add garlic; cook 1 min.
Add 2 tbsp flour to pan. Cook, stirring, 1 min. Remove from heat. Add wine and stock, stirring until smooth. Return to heat. Bring to a boil, stirring.
Return chicken to pan with mushrooms, bay leaves and thyme. Reduce heat to low; simmer, covered, 35 mins.
Add carrots and brandy to pan. Simmer, uncovered, a further 10-15 mins, until sauce reduces by one-third. Remove bay leaves. Season to taste. Accompany with vegetables of choice.