Rooster in Wine Sauce (Coq Au Vin)
Dice the bacon. Peel the shallots. Thoroughly rinse the chicken and pat dry. Cut into eight pieces. Pour the oil into a hot roasting pan and saute the bacon. Remove with a slotted spoon and drain on paper towels. Brown the chicken pieces on all sides in the bacon drippings. Season with salt and pepper. Add the shallots, saute briefly and sprinkle with flour. Deglaze with the brandy. Pour in the red wine and the broth and simmer gently over low heat for about 1 hour, turning occasionally. If necessary, add some more broth.
Peel the garlic. Place with the pepper and bay leaf in a spice bag and place in the pan sauce about 30 minutes before the end of cooking time. Sprinkle with the thyme and rosemary and simmer.
Trim the mushrooms and leave whole or halve depending on the size. Saute the mushrooms in hot butter in a pan 1-2 minutes.
Just before serving, remove the spice bag and the herbs from the sauce, season and add the mushrooms and the bacon to the coq au vin.
Garnish with herbs and serve.