Coq au vin

This is a very rich and hearty, almost velvety stew. Made with quality wine you can't really go wrong.

Coq au vin (French: "rooster in wine") is a French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked. -Wikipedia

Ingredients:

Chicken pieces
Salt and pepper
x2 cups of quality wine
Handful of button mushrooms (small ones if possible)
A few strips of bacon
A small piece chicken liver - golf ball size
x1 Onion
Garlic
Oil
Flour
Cognac or brandy
Small tin of tomato paste
Green veg - optional (I used Mange touts)
Thyme
Bay leave

Soak chicken pieces in wine for a few hours - the longer the better, preferably over night. Heat pan and fry bacon until crispy, remove and let cool. In the same bacon oil, brown soaked chicken pieces, remove and set aside. Fry chopped onions and garlic gently, add button mushrooms and cook. Finely chop cooled crispy bacon and add to the pan along with tomato paste, a splash of cognac or brandy and stir. Sprinkle x2-3 tbs of flour into this mixture and keep stirring. Add finely chopped liver and chicken.

Either in the same pan (if it is oven proof) or transfer to an oven casserole dish - add remaining wine (or more), thyme and bay leave and cover. Pop into moderately heated oven and cook for 2 hours or so until chicken is cooked well and sauce is very rich and thick. Serve with rice or mash and a crisp veg of your choice (optional).