A simplified method for Chicken in Red Wine based on Raymond Blanc's recipe for Coq Au Vin
Put the wine (and stock if using) into a pan, bring to the boil and simmer to reduce by around a third and remove the alcohol
Allow the wine to cool while you joint your chicken into 10 pieces if necessary.
Put the chicken in a large bowl with the bouquet garni, onions, carrots and celery
Once the wine has cooled, pour it over the chicken and vegetable mixture, cover and place in the fridge for 24 hours.
Take the mixture out of the fridge and drain in a colander for at least an hour, reserving the wine to use later
Pat the chicken pieces dry with kitchen paper, then season with salt and freshly ground pepper
Heat a tablespoon of oil in a heavy casserole then brown the chicken pieces over a medium-high heat for 5 minutes on all sides so that the meat is sealed and the skin is golden brown. If necessary work in batches
Remove the chicken from the pan and put to one side
Now add the vegetables and brown, turning frequently until the onions start to turn translucent and caramelise on the edges
Meanwhile, take a baking tray and sprinkle the flour over. Set the oven to 180c and brown the flour in the oven till it is a light gold colour. You can do this at any time - I use the residual heat in the oven after baking bread. Just put the flour in a screwtop jar once it has cooled and you can keep it for a month or more
Once the vegetables are cooked, remove them from the pan.
If necessary add more oil, then add the bacon or lardons and cook on a high heat for a minute
Now add the button mushrooms and cook for a further 5 minutes with the bacon.
Put to one side for later
Drain off as much oil as possible and return the chicken, vegetables (not the mushrooms and bacon) and the bouquet garni to the casserole. Cover and put in the fridge or in a cool place till 40 minutes before you want to eat.
Preheat the oven to 165c
Pour the wine over the chicken and vegetables and bring the mixture to a gentle simmer on the hob. Sprinkle through the flour, stirring as you do so so that there are no lumps and the flour is fully incorporated
Cover the casserole and put in the oven to cook for 30-40 minutes,
5-10 minutes before you want to serve the dish, add the mushrooms and bacon pieces and put the dish back in the oven to heat through
Check the seasoning and serve garnished with chopped fresh parsley