Ideally a rooster, or 1 or 2 chickens (1.5kg, 3.5 lb), cut into 8 pieces or more
1/2 bottle of full-body Burgundy red wine (or Cotes du Rhone)
6 bacon slices (5 oz), diced
0.5 lb (250g) button mushrooms
A dozen small white onions
2-3 cloves of garlic, mashed
2 carrots, peeled and quartered
Sunflower oil, unsalted butter
Bouquet of herbs: 2 sprigs of thyme and 1 bay leave, tied all together with string
Parsley
Salt and pepper
 

Cook's Tip: The older the poultry is, the better your Coq au vin will be.

1. A day in advance, clean and cut the rooster/chicken in 8 pieces or more. Pour half a bottle of red Burgundy wine over.

2. Add the small white onions, the quartered peeled carrots and the   herbs. Cover and put in the fridge.

3. The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.

4. Brown the chicken pieces with oil in a heavy based pan. Remove the chicken. Using the same pan, add garlic to the vegetables and heat for a couple of minutes

5. Put the chicken and the vegetables in a large saucepan. Pour the wine and add salt and pepper

6. Bring to a boil at moderate heat

7. Cover and cook at low heat for 1 or 2 hours

8. Heat bacon, onion and mushrooms in a heavy based pan until brown (10 minutes)

9. When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,

10. Add parsley to the chicken when finish.