Coq au vin

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish. Tip in the bacon and fry until crisp. Remove and drain on kitchen paper.
2. 2Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and put to one side with the bacon.
3. 3Pat the chicken pieces dry with kitchen paper. Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned.
4. 4Remove, then repeat with the remaining chicken. Remove and set aside.
5. 5Scatter in the garlic and fry briefly, then, with the heat medium-high, pour in the brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.
6. 6Return the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again.
7. 7Mix in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.
8. 8Cover, lower the heat to a gentle simmer, add the chicken breasts and leave to cook for 50 mins-1hr.
9. 9Just before ready to serve, get the oil hot for the mushrooms in a large non-stick frying pan. Add the mushrooms and fry over a high heat for a few mins until golden. Remove and keep warm.
10. 10Lift the chicken, shallots and bacon from the pan and move to a warmed serving dish. Remove the bouquet garni.
11. 11To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon.
12. 12Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Leave to simmer for 1-2 mins.
13. 13Scatter the mushrooms over the chicken, then pour over the wine sauce. Scatter over chopped parsley.