Name: Coq au Vin
Prep time: 180 min
Yield: 8
Cuisine: Francesa
Ingredients: 2 tablespoons olive oil; 2 cups bacon, chopped; 2 chickens, in pieces (about 2 kg); 5 tablespoons brandy; 1 sprig thyme; 2 leaves bay; 3 garlics, finely chopped; 1 tablespoon tomato purée; 1 tablespoon lime juice; 1 tablespoon sugar; 1 bottle red wine; 2 tablespoons parsley, for garnish; 2 tablespoons olive oil; 350 grams shallot; 350 grams button mushrooms, washed; 2 tablespoons butter, (for peanut butter); 2 tablespoons flour, for peanut butter; pepper

Preparation

Heat oil in a large oven-safe pot, add bacon, onion and cook until soft, remove the bacon and drain it. Fry the chicken pieces until well browned and remove and reserve along with the bacon and onion. Add the brandy to the pot and heat until the alcohol evaporates, about 3 minutes.