Coq au vin

Put the chicken in a deep dish where it just fits in size. Add the wine and thyme.

Let marinate for at least 2 hours, occasionally as it rises above the marinade. Remove the chicken from the marinade and pat dry with kitchen paper.

Heat the oil in a deep frying pan and fry the chicken around. Take the chicken out of the pan. Cut the bacon into pieces and bake in the same pan for 3 minutes.

Halve the shallot, add and cook for 3 minutes. Clean the mushrooms with kitchen paper and bake for 3 minutes.

Slice the garlic, add and cook for 1 min. Put the chicken back in the pan. Add the marinade and stock.

Bring to the boil, put the lid on the pan and let it simmer for 40 minutes on low heat.

Remove the chicken from the pan. Place on a bowl and cover with aluminum foil.

Mix the butter and the flour in a bowl. Add little by little to the mixture in the pan. Keep stirring until a bound sauce is formed.

Divide the chicken into pieces. Spoon the sauce over it.