Name: Coq au Vin
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 -5
Ingredients: 1.2 litres / 1.2 quarts red wine (, preferably a pinot noir or Burgundy (Note 1)); 1 carrot (, sliced); 1 onion (, sliced (brown, yellow, white)); 3 cloves of garlic (, crushed/smashed); 12 black peppercorns; 3 sprigs thyme; 1 bay leaf ((dried or fresh)); 1.5 kg / 3 lb chicken pieces (, bone in and skin on (Note 2)); 1/3 cup / 80 ml vegetable oil; 1/2 cup / 125 ml brandy ((or cognac)); 60 g / 2 oz unsalted butter; 200 g / 7 oz speck or bacon (, cut into 3 x 1 cm / 1 1/4 x 2/5" batons); 12 pearl onions ((Note 3)); 3 garlic cloves (, finely chopped or minced); 3 eschalots (, thinly sliced (Note 4)); 2 cups beef broth / stock; 1/2 cup / 2.5 oz / 75 g plain flour; 8 parsley stalks + 4 thyme sprigs + 1 bay leaf (, tied together with string ("bouquet garni") (Note 5)); Salt and pepper; 250 g / 8 oz small button mushrooms; Freshly chopped parsley (, to serve)