Coq Au Vin

Cut the bacon into strips. Peel the shallot. Rinse the chicken thoroughly and pat dry. Divide into about 8 pieces. Pour the oil into a hot roasting pan and cook the bacon in it. Remove with a slotted spoon and drain on paper towel. Brown the chicken on all sides in the bacon drippings. Season with salt and pepper. Add the shallots and saute briefly and sprinkle with flour. Deglaze with the brandy. Pour in the red wine and the broth, partially cover and simmer gently over low heat, about 40 minutes. Turn and stir occasionally, and add some more broth if necessary.

Peel the garlic. Place together with the pepper and bay leaf in a spice bag and place in the sauce about 15 minutes before the end of cooking. Spread the thyme in the sauce and let it simmer.

Trim the mushrooms and leave whole or halve depending on the size. Saute in a pan in hot butter for 1-2 minutes.

Just before serving, remove the spice bag from the sauce and spread the mushrooms and the bacon on the coq au vin. Season with salt and pepper and serve.