Coq Au Vin

• 3 tbsp olive oil
• 4 tbsp butter
• 12 None shallots
• 12 oz small cremini mushrooms
• 7 oz bacon, chopped
• 3 cloves garlic, minced
• 1/2 cup brandy
• 6 None chicken thighs, on the bone
• 6 None chicken legs
• 3 tbsp all-purpose flour
• 3 cups red wine
• 2 cups chicken stock
• 1/2 tbsp Dijon mustard
• 3 None bay leaves
• 1/4 bunch fresh thyme, tied with butcher's twine
• 18 None baby carrots, trimmed
• 2 lb baby potatoes
• None None crusty baguette, to serve

1. Preheat oven to 350u0b0F.
2. Heat 1 1/2 tbsp olive oil and 2 tbsp butter in a large Dutch oven over medium-high heat. Cook shallots, mushrooms and bacon for 8-10 mins, until golden brown, stirring regularly. Add garlic then deglaze with brandy. Cook for 3 mins. Set aside. Add remaining butter and olive oil to pan. Season chicken and brown. Set aside. Add flour and cook for 1 min, stirring. Add wine, stock, mustard and herbs. Return chicken, shallots, mushrooms and bacon to pan along with carrots and potatoes. Bring to a boil then transfer to oven for 1 hour to 1 hour 30 mins, until chicken falls off the bone. Remove from oven and skim off excess fat. Discard bay leaves and thyme stems.
3. Serve with crusty baguette.

olive oil, butter, shallots, mushrooms, bacon, garlic, brandy, chicken thighs, chicken, flour, red wine, chicken stock, mustard, bay leaves, fresh thyme, baby carrots, potatoes, crusty baguette

Taken from recipes-plus.com/api/v2.0/recipes/30711 (may not work)