Coq Au Vin

Dice bacon. Peel shallots. Rinse chicken thoroughly and pat dry. Divide into four pieces. Heat oil in a roasting pan and brown bacon for a few  minutes, remove from the pan and drain on paper towels. Brown chicken in bacon drippings. Season with salt and pepper. Add shallots and saute briefly, sprinkle with flour. Deglaze pan with brandy. Add red wine and broth until chicken is just covered. Simmer for about 1 hour on low heat. If necessary, add more broth to the pan.

Peel garlic and add together with peppercorns and bay leaf placed in a spice bag to the pan 30 minutes before the end of cooking. Sprinkle with thyme.

Clean mushrooms and leave whole or halve, depending on size.  Rinse and shake dry parsley, pluck off leaves and cut into fine strips. Heat butter in a pan and saute mushrooms for 1-2 minutes.

Just before serving, remove spice bag from the pan and add mushrooms and  bacon.