Method

1. For the chicken, using paper towel, pat the chicken pieces dry and season with salt and pepper. Heat oil in a heavy casserole dish. Add the bacon, add the onion and garlic and cook until golden, remove and set aside on a plate. Place the casserole dish back over a medium-high heat, drizzle with oil and fry the chicken pieces until golden all over, spoon out any excess fat and pour in the brandy, set alight and stand back. When alcohol has evaporated, return the bacon, onion and garlic to the pan. Add the wine and stock and add the bouquet garni. Cover and simmer very gently for about 45-60 minutes or until chicken is tender and cooked. Add mushrooms and simmer until soft. Remove chicken pieces and vegetables to a dish and place in a warm oven. Discard bouquet garni; bring the remaining sauce to the boil and reduce by half. Season with salt and pepper. Combine butter and flour together in a small bowl until well combined (beurre manie) gradually stir in one teaspoon at a time until mixture thickens. Once sauce is thick, pour over chicken and vegetables and serve immediately.

2. For the mash, place the potatoes in a saucepan, cover with water and bring to the boil. Cook until tender. Drain well and mash until smooth. Stir through egg yolks, cream, milk and parmesan and season with salt and pepper.

3. For the vegetables, bring a saucepan of salted water to the boil then reduce to a simmer, add the beans and carrots and cook until tender, drain.

4. To serve, place the coq au vin in a serving bowl and serve the mash and vegetables to the side.