Coq au vin

Pat the chicken pieces dry with kitchen paper; this helps them brown better. Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5–8 minutes until they're well browned.

Remove the browned chicken, then repeat the process with the remaining chicken pieces. Set all the browned chicken aside.

Return the chicken legs and thighs to the pan, along with any juices they've released. Pour in a little of the red wine, stirring the bottom of the pan once more to lift any remaining browned bits.

Stir in the rest of the wine, the chicken stock, and the 2 teaspoons of tomato purée. Add the thyme, rosemary, and bay leaves (your bouquet garni), and season with pepper and a pinch of salt. Return the crisp bacon and browned shallots to the pan. Cover the pan, lower the heat to a gentle simmer, add the chicken breasts, and cook for 50 minutes to 1 hour, until the chicken is very tender.

Carefully lift the chicken, shallots, and bacon from the pan and transfer them to a warmed serving dish. Discard the spent thyme, rosemary, and bay leaves.

To make the thickener, combine the 2 tablespoons of plain flour, the remaining olive oil, and the 1 teaspoon of butter in a small bowl, mashing them together with the back of a teaspoon until smooth. Bring the wine mixture in the pan to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk until it's fully incorporated and the sauce begins to thicken. Simmer for 1–2 minutes.

Scatter the sautéed mushrooms over the chicken, then pour the rich wine sauce over everything. Finish with a garnish of fresh chopped parsley.