Coq au vin

the equivalent in chicken pieces of one large bird diced into chunks
2 tablesp of flour
Salt to taste
freshly ground black pepper
90g butter
100g [or a bit more] best bacon chopped into gougons
1 onion, roughly chopped
1 carrot diced
4 tablesp brandy
600ml good red cooking wine (We used Wollemi shiraz-cabernet sauvignon in ours, plenty of other grapes would do; grenache-shiraz, pinot noir, etc.)
Garlic cloves, crushed, to taste, we used 4 large cloves
large sprig of thyme and two bay leaves[tied together as a bouquet garni, to be fished out at end of cooking]
bunch of fresh parsley and coriander leaves roughly chopped (I snip them into the pot with scissors)
1 or 2 lumps of sugar
2 tablesp of good olive oil, or more if necessary
8 small shallotts peeled (or fewer large ones)
1 teasp wine vinegar
225 g mushrooms (we used shitake type)

1. Coat the chicken pieces with the flour with plenty of salt and pepper
2. Melt 25g of butter in the casserole dish [pyrex] add the bacon, onion and carrot and fry gently until bacon starts to turn colour
3. Add the chicken pieces and fry hot until they are golden brown all over
4. Pour warm brandy over the chicken and set light to it under a lower heat then pour in the wine and stir.
5. Add the sugar lumps, bouquet garni and garlic, bring to the boil then cover and simmer very gently until the chicken is tender.
6. Meanwhile melt 25g of butter in a frying pan with half a tablesp of oil
7. Add the shallots and fry till just brown, add pinch of sugar, vinegar with a tablsp or so of chicken stock, cover and simmer for 10 minutes or so, then keep warm.
8. Melt 25g of butter into a heavy saucepan with a little oil and add the lightly chopped onions, cook until brown but do not burn.
9. Add all ingredients to the saucepan and simmer until the chicken is well done and tender (about 1 and 1/2 hrs at slow simmer)
Serve with new potatoes or roast potatoes and vegetables to taste.