Instructions
Begin by heating 1 tablespoon of olive oil in a large, heavy-based saucepan or flameproof dish over medium heat. Add the chopped dry-cured bacon and fry it until crisp and golden, releasing its smoky aroma. Once done, transfer the bacon onto kitchen paper to drain any excess fat. Next, introduce the small shallots to the pan. Fry these gently, stirring or shaking the pan frequently to ensure they brown evenly and develop a wonderful caramelized depth. This process usually takes about 5 to 8 minutes. Remove the shallots and set aside with the bacon. Pat the chicken legs and thighs dry with kitchen paper, which helps achieve a beautiful sear. Pour the remaining olive oil into the pan and fry half of the chicken pieces, turning them regularly so each side gets a golden-brown crust. This should take approximately 5 to 8 minutes. Remove and set aside, then repeat with the remaining chicken pieces. Add the finely chopped garlic to the pan and cook it briefly until fragrant, being careful not to let it burn. With the heat on medium-high, pour in the brandy or Cognac, scraping the bottom of the pan to loosen any flavorful browned bits—a technique called deglazing. The alcohol should sizzle and evaporate quickly, leaving behind a rich essence. Return the chicken legs and thighs to the pan, including any juices that have accumulated. Pour in a little red wine and stir again to lift any caramelized bits. Then add the remaining wine, chicken stock, and tomato purée. Nestle in the bouquet garni made of thyme, rosemary, and bay leaves, and season generously with freshly ground black pepper and a pinch of salt. Finally, add back the reserved bacon and shallots. Cover the pan, reduce the heat to a gentle simmer, and add the chicken breasts on top. Allow the dish to cook slowly for 50 minutes to an hour, until the chicken is tender and infused with the wine sauce. As the chicken nears readiness, heat the remaining oil in a large non-stick frying pan over high heat. Add the chestnut mushrooms and fry them until they develop a beautiful golden color and release their earthy fragrance. Remove the mushrooms and keep them warm. Carefully lift the chicken pieces, bacon, and shallots from the pan and transfer them to a warmed serving dish. Remove the bouquet garni and discard. To thicken the sauce, mix the flour, olive oil, and butter in a small bowl using the back of a teaspoon, forming a smooth paste. Bring the wine sauce to a gentle boil. Gradually whisk in small pieces of the flour mixture, stirring continuously with a wire whisk to prevent lumps. Continue simmering the sauce for 1 to 2 minutes until it thickens to a velvety consistency. Scatter the golden mushrooms over the chicken, then lavishly pour the rich wine sauce on top. Garnish with freshly chopped parsley for a vibrant and herbaceous finish. Serve your Coq au vin hot with your choice of sides, allowing guests to savor every spoonful of this exquisite, comforting classic.
