Coq au vin

Method

1. Pour the wine and brandy into a pan and boil over a high heat for 5 minutes, until reduced by a third. Set aside. Place the onions in a bowl, pour over boiling water and leave for 5 minutes. Drain, cool slightly then peel and halve. Put in a bowl with the chicken pieces, celery, carrots, garlic, bay and thyme. Pour over the wine and turn to coat. Cover and chill overnight, turning occasionally.
2. The next day, preheat the oven to 180°C/fan160°C/gas 4. Drain the chicken mixture well, reserving the wine. Pick out the chicken and pat dry on kitchen paper. Toss the chicken in the seasoned flour to coat.
3. Heat the oil and butter in a large casserole over a medium heat. When the butter is foaming, add the pancetta and cook, stirring occasionally, for 3-4 minutes, until golden. Remove with a slotted spoon and set aside.
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4. Add the chicken to the fat in the hot casserole (it should all fit in a snug, single layer), and cook for 5 minutes, turning occasionally, until browned all over. Set aside.
5. Add the drained vegetables and herbs to the casserole with the mushrooms and cook, stirring, for 3-4 minutes. Add 1 tablespoon flour, cook for 1 minute, then gradually stir in the wine. Season, return the chicken and pancetta to the pan, and bring to the boil. Cover and cook in the oven for 20 minutes. Garnish with parsley and serve with some mash.