Coq Au Vin - cooking recipe

Ingredients

3 tbsp olive oil
4 tbsp butter
12 None shallots
12 oz small cremini mushrooms
7 oz bacon, chopped
3 cloves garlic, minced
1/2 cup brandy
6 None chicken thighs, on the bone
6 None chicken legs
3 tbsp all-purpose flour
3 cups red wine
2 cups chicken stock
1/2 tbsp Dijon mustard
3 None bay leaves
1/4 bunch fresh thyme, tied with butcher's twine
18 None baby carrots, trimmed
2 lb baby potatoes
None None crusty baguette, to serve

Preparation

Preheat oven to 350\u00b0F.
Heat 1 1/2 tbsp olive oil and 2 tbsp butter in a large Dutch oven over medium-high heat. Cook shallots, mushrooms and bacon for 8-10 mins, until golden brown, stirring regularly. Add garlic then deglaze with brandy. Cook for 3 mins. Set aside. Add remaining butter and olive oil to pan. Season chicken and brown. Set aside. Add flour and cook for 1 min, stirring. Add wine, stock, mustard and herbs. Return chicken, shallots, mushrooms and bacon to pan along with carrots and potatoes. Bring to a boil then transfer to oven for 1 hour to 1 hour 30 mins, until chicken falls off the bone. Remove from oven and skim off excess fat. Discard bay leaves and thyme stems.
Serve with crusty baguette.