This is a simple, rustic dish, so let's keep it that way - unfussy.
Straight to it ...
You need some chicken pieces, or a coq, if you can get one, and some good Burgundian red wine (Bourgogne, so Pinot Noir grape). Immerse the chicken pieces in the wine and sit it in the fridge overnight.
Retrieve the chicken pieces into lidded casserole dish and pour over some of the wine, making up the liquid half and half with chicken stock.
Mince a load of garlic cloves and pop into the dish, a couple of bay leaves and a good handful of lardons or streaky bacon. You can add in some onion at this point, or at the end if you follow my madness and use pickled onions - soak them in water while the dish is doing its main cook and add in at the end.
Pop that into the oven for a couple of hours with the lid on at 175C (around 350F).
Remove the lid, toss in a load of button mushrooms, optionally carrots and the pickled onions. Shock! Horror! I used tinned carrots and tinned mushrooms! It's comfort food at its best ...
Increase the heat to 200C (400F) and let the stock reduce for about 20-30 minutes, stirring through each 10 minutes.
Serve out into a wide brimmed bowl with some mashed roots alongside.
That's it! Told you it was easy ...
