Classic coq au vin

Method

1. Start the day before: pour the red wine into a large non-reactive (glass/ stainless steel/stoneware) mixing bowl, add the chicken and herbs, cover and marinate in the fridge for at least 12 hours (or up to 24).
2. The next day, heat the butter in the casserole over a low-medium heat. Add the pancetta/ lardons and cook, stirring often, for 8-10 minutes until golden (don’t burn the butter). Lift out with a slotted spoon and set aside. Remove the chicken pieces from the bowl, pat them dry and season with a little salt (reserve the marinade). Add the chicken to the casserole, skin-side down, then fry for a few minutes until lightly golden. Turn, cook for a minute more, then set aside with the lardons.
3. Add the shallots to the casserole with a pinch of salt and fry, stirring often, until golden. Turn down the heat, let the pot cool (off the heat) for 3-4 minutes, then add the garlic. Return the pot to the heat and cook, stirring, for 2-3 minutes until fragrant. Return the lardons to the pot and add the chicken pieces, skin-side up. Remove from the heat, pour over the brandy/cognac and light it using a long taper or match (it can flare up so be careful). Once the flames subside (you can put the lid on briefly to put them out), put the pot back over the heat and add the reserved marinade and 250ml stock.
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4. Bring to a gentle simmer, add the mushrooms, then part-cover the pot and cook for 1½-1¾ hours, stirring occasionally, until the meat is tender and falling off the bone – the sauce will still be quite thin. If the liquid falls below two thirds up the chicken, add more stock, then continue as before. When ready, add the extra splash of wine, taste and adjust the seasoning, then serve with mash, steamed greens and a baguette to mop up the juices.