HOW TO MAKE IT

1 Heat the butter in a large shallow casserole or sauté pan until sizzling. Add the bacon and onions and give it a good stir. Cook gently for 20 mins, stirring occasionally, until the onions have softened and the bacon fat has turned golden. Scoop them onto a plate, leaving the fat in the pan, and turn up the heat. Add the mushrooms and fry for 5 mins until softened and golden, then remove and put them on the plate with the onions and bacon. Set aside.

2 Heat the sunflower oil in the same pan. Season the chicken thighs with salt, then lay them, skin-side down, in the pan. Fry gently for at least 20 mins, until deep golden and crisp-skinned, moving them around occasionally so they cook evenly.

3 While the chicken is sizzling, tie the parsley stalks, thyme sprigs and bay leaves together. Turn the chicken pieces over, then add half the garlic, the tomato purée and vinegar. Nestle the bundle of herbs amongst the chicken and splash in the brandy, if using. Pour in the bottle of wine. Turn the heat up very high and bring to a boil. Continue boiling for

15 mins until there’s about two glasses worth of wine remaining. Turn the heat down and cover the pan. Simmer for 20 mins.

4 Scatter over the bacon, onions and mushrooms along with any juices, then cover again. Simmer for 10 mins more to heat everything through.

5 Meanwhile, mix the remaining garlic with the parsley leaves and set aside. If you’re making the croutons, heat the oil and butter in a frying pan until sizzling, then add the bread and fry for 5 mins until golden, adding more oil if needed. Scatter over a little of the parsley and garlic mix. Scatter the remaining parsley and garlic mix over the coq au vin, plus some of the croutons, if using, with the rest in a bowl on the side. Serve at the table straight from the pan, if you like, remembering to remove the bundle of herbs as you spoon it out.

GOOD TO KNOW gluten free

PER SERVING 451 kcals • fat 26g • saturates 8g • carbs 3g • sugars 2g • ibre 2g • protein 28g • salt 1g