Coq Au Vin

Combine chicken, red wine, bay leave and thyme in a large bowl. Leave chicken to soak in the fridge overnight.

The next day, remove the chicken pieces from the red wine mixture, dry the chicken pieces with kitchen towels. Reserve the red wine mixture.

Heat up a bit of oil in a pot over medium high heat, place chicken skin side down and leave to brown. Flip and brown the other side as well. Do this in a few batches and do not overcrowd the pot. Set browned chicken aside for later use. Discard the oil leaving just a bit behind in the pot, add bacon and fry until browned.

Add in butter, followed by shallots and garlic, fry until fragrant and lightly browned. Mix in celery, carrots and mushrooms, fry for a few minutes. Stir in plain flour. Mix well. Pour in brandy to deglaze the pan. Add red wine mixture, chicken stock, tomato paste and chicken pieces. Bring to boil then lower heat to simmer for about 45 minutes to an hour or until chicken is tender.

For a thicker sauce, remove the chicken pieces once cooked. Increase heat and cook the sauce for a few minutes until the liquid is reduced. Return the chicken back into the pot.

Throw in a handful of coarsely chopped fresh parsley just before serving.

Season to taste with salt and pepper.

Serve and enjoy!