Coq Au Vin

Rinse chicken, pat dry and cut into 8 pieces. Cut bacon into strips and fry slowly in a pot over low heat. Remove bacon from the pot. Fry chicken pieces on all sides in remaining bacon fat and remove from the pot. Peel shallots, celery and carrot. Cut celery and carrots into small cubes. Add vegetables to the pot, fry briefly and add chicken stock and wine. Peel garlic and chop. Add garlic, bay leaves, thyme, juniper berries and bacon to the pot and season with salt and pepper. Add chicken to the pot, cover and simmer about 30 minutes.

Trim mushrooms and sauté in a pan with hot butter. Add mushrooms to the pot, cover and simmer another 10 minutes.