Coq au Vin

Steps

1. 1
   Marinate the chicken in the wine with the garlic and bay overnight in the fridge. Drain, keeping the wine, and dry the pieces thoroughly.
2. 2
   Render the lardons in a casserole, remove, then brown the chicken skin-side down in the fat until golden.
3. 3
   Pour over the brandy and flame it, or simply let it boil off for 1 minute.
4. 4
   Sprinkle in the flour and turn the pieces to coat.
5. 5
   Add the reserved wine and the stock, bring to a simmer and cover.
6. 6
   Braise at 160°C for 1 hour 15 minutes.
7. 7
   Brown the onions and mushrooms in the butter and add them, with the lardons, for the last 20 minutes.
8. 8
   Lift out the chicken and reduce the sauce hard on the hob until it coats a spoon, then return everything and serve.