There is no better dish to serve up to guests than a traditional French coq au vin. Cooking with wine guarantees you’ll have plenty of fun in the kitchen with this one! (We recommend a middle-of-the-road wine – don’t waste your best vintage, but don’t use anything so cheap you wouldn’t drink it on its own.)

SERVES 6 // COOKING TIME 90 mins

INGREDIENTS
3 tbsp olive oil
150g bacon
1 whole chicken, jointed
Salt and pepper
2 onions, peeled and chopped
250g mushrooms
3 cloves garlic, peeled and crushed
1 carrot, peeled and sliced
1 sprig thyme, leaves only
1 sprig rosemary, leaves only
1 tbsp flour
2 cups chicken stock
1 cup dry red wine
3 tbsp brandy
Chopped parsley, to garnish

METHOD
1. Preheat oven to 150°C.
2. Heat the oil in a large ovenproof pot. Fry the bacon for 5–10 minutes, until browned. Remove from the pot and set aside.
3. Add the chicken and season. Fry until the skin is browned all over. Remove from the pot and set aside.
4. Add the onions and fry for 5 minutes, until translucent. Add the mushrooms, garlic, carrot and herbs and cook for 5 minutes, stirring occasionally. Add the flour and cook for 1 minute.
5. Return the bacon and chicken to the pot. Add the stock, wine, brandy and enough water to just cover the chicken. Bring to a simmer, then remove from the heat.
6. Cover with a lid and place the pot in the oven for 45–50 minutes, until the chicken is cooked through.
7. Serve garnished with parsley.