Coq au vin

• 150 g mushrooms
• 4 garlic cloves
• 4 French shallots

Quarter the mushrooms.

Peel and crush the garlic. Cut the shallots in half without peeling. Peel and slice the carrots into rounds.

Heat the oil in a flameproof casserole dish and brown the chicken pieces and bacon. Add the shallots and garlic, then the flour and cook for 5 minutes.

Add the cognac and flambé.

Add the vegetables and herbs, pour in the red wine and