Coq au Vin

Step 1: Place the marinade ingredients in a large glass or ceramic bowl or dish. Cover and marinate the chicken in the refrigerator for at least 12 hours and no more than 24 hours.

Step 2: Strain the wine into a bowl and reserve the wine and herbs. Separate the chicken and onions.

Step 3: Spread the chicken on a paper towel-lined tray and pat it dry with paper towels.

Step 4: Pour the wine into a saucepan and bring it to a boil over medium-high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until the wine has reduced by half. Set aside.

Step 5: Preheat the oven to 180°C / 350°F (160°C fan).

Step 6: Sprinkle the chicken with 3/4 teaspoon salt and 1/2 teaspoon black pepper.

Step 7: Heat 3 tablespoons oil in a large, heavy-based, ovenproof pot over medium-high heat. Place the thighs skin-side down and cook for 2 to 3 minutes, until nicely browned. Turn and cook the other side for 1 minute. Transfer to a tray. Pull the skin on the drumsticks over the exposed flesh as much as possible, then brown them on 3 to 4 sides, about 5 minutes total. Remove and set aside.

Tip: The chicken will be darker than usual because of the red wine.

Step 8: Remove any loose burnt bits from the pot. Add a little extra oil if needed, then cook the bacon for 3 minutes, until golden. Transfer it to the tray with the chicken.

Step 9: Add the mushrooms and cook for 5 minutes, or until golden. Remove them to a separate bowl.

Step 10: Add a little extra oil if needed, then cook the onions for 5 minutes, or until they have golden patches.

Step 11: Add the butter to the pot. Once melted, add the garlic and cook for 1 minute. Add the tomato paste and cook for 2 minutes, then add the flour and cook for 2 minutes.

Step 12: While stirring, slowly pour in the beef stock to help the flour dissolve smoothly. Add the reduced wine and mix until the flour mixture is dissolved and mostly lump-free.

Tip: Any small lumps will dissolve as the stew cooks.

Step 13: Return the chicken, bacon, mushrooms, thyme, bay leaf, salt, and pepper to the pot, then stir.

Step 14: Bring the stew to a simmer, then cover the pot and transfer it to the oven for 45 minutes. The chicken should be very tender but not falling apart.

Step 15: Remove the pot from the oven, taste the sauce, and add salt if needed.

Tip: The bacon contributes salt, so adjust to taste.

Step 16: If time permits, refrigerate the stew overnight before serving. Reheat it gently in a covered pot over low heat until the chicken is fully heated through. Add water if needed to loosen the sauce.

Step 17: Serve over mashed potato or tagliatelle, sprinkled with fresh parsley. Brioche can be served alongside to mop up the sauce.