Coq Au Vin

Chop the bacon. Peel the shallots. Rinse the chicken thoroughly and pat dry. Cut into 8 pieces. Heat the oil in a hot roasting pan and fry the bacon until crispy. Remove with a slotted spoon and drain on paper towels. Sear the chicken pieces until browned on all sides and season with salt and pepper. Sauté the shallots briefly and sprinkle with flour. Deglaze with the brandy then add the red wine and broth. Reduce the heat and cook over low heat, covered, for about 1 hour, stirring occasionally.

Peel the garlic. Place in a muslin spice bag with the peppercorns and bay leaf. Add to the sauce along with the thyme and rosemary and cook until the meat is tender.

Wipe the mushrooms and halve if large. Sauté in hot butter for 1-2 minutes.

Just before serving, remove the spice bag and herbs from the chicken, season with salt and pepper and stir in the mushrooms and bacon.