Coq Au Vin

Cut bacon into strips. Peel shallot. Rinse chicken thoroughly, pat dry and divide into 8 pieces. Add oil into a hot roasting pan, add bacon and fry until crispy. Remove bacon from roasting pan with a slotted spoon and drain on paper towel. In remaining bacon fat fry chicken pieces on all sides until brown and season with salt and pepper. Add shallots and fry briefly. Sprinkle with flour. Deglaze with brandy. Add red wine and broth and simmer, partially covered, over low heat for about 1 hour. Stir occasionally. If necessary, add some more broth.

Peel garlic. After about 30 minutes of cooking, add garlic, pepper and bay leaf to the roasting pan. Add thyme, simmer and then season to taste.

Trim mushrooms and leave or cut in half depending on size. Rinse parsley, shake dry and chop. Fry mushrooms in a pan with butter for 1-2 minutes.

Just before serving, add mushrooms and bacon to the roasting pan.