Mary Berry's coq au vin recipe
 Coq au vin is a great dish to make ahead of a dinner party. Serve with a pile of buttery mash for decadence. 600ml/20fl oz red wine1 tbsp olive oil1 large chicken, jointed into eight250g/9oz smoked streaky bacon, cut into small pieces200g/7oz button mushrooms400g/14oz shallots, peeled2 sticks celery, finely chopped60g/2¼oz plain flour600ml/20fl oz chicken stock6 sprigs fresh thymesalt and freshly ground black pepper 600ml/20fl oz red wine 1 tbsp olive oil 1 large chicken, jointed into eight 250g/9oz smoked streaky bacon, cut into small pieces 200g/7oz button mushrooms 400g/14oz shallots, peeled 2 sticks celery, finely chopped 60g/2¼oz plain flour 600ml/20fl oz chicken stock 6 sprigs fresh thyme salt and freshly ground black pepper Method Pour the wine into a saucepan and boil over a high heat until the volume has reduced by half. Set aside.Meanwhile, heat the oil in a lidded casserole dish. Add the chicken joints and fry over a high heat until golden-brown all over. Remove from the pan and set aside. Add the bacon and fry until the fat is rendered, then remove from the pan and set aside. Add the mushrooms and fry until cooked, then remove from the pan and set aside.Add the shallots and celery to the pan and fry over a high heat for few minutes (adding a little more oil, if needed). Sprinkle in the flour and stir for 1 minute. Gradually add the reduced wine and stock and stir until combined. Bring to the boil, return the chicken to the pan, add the thyme and season with salt and pepper. Lower the heat and simmer for 30 minutes, with the lid on. Return the bacon and mushrooms to the pan and simmer for 15 minutes, or until the chicken is tender and cooked through.Remove the thyme sprigs and serve. Pour the wine into a saucepan and boil over a high heat until the volume has reduced by half. Set aside. Pour the wine into a saucepan and boil over a high heat until the volume has reduced by half. Set aside. Meanwhile, heat the oil in a lidded casserole dish. Add the chicken joints and fry over a high heat until golden-brown all over. Remove from the pan and set aside. Meanwhile, heat the oil in a lidded casserole dish. Add the chicken joints and fry over a high heat until golden-brown all over. Remove from the pan and set aside. Add the bacon and fry until the fat is rendered, then remove from the pan and set aside. Add the mushrooms and fry until cooked, then remove from the pan and set aside. Add the bacon and fry until the fat is rendered, then remove from the pan and set aside. Add the mushrooms and fry until cooked, then remove from the pan and set aside. Add the shallots and celery to the pan and fry over a high heat for few minutes (adding a little more oil, if needed). Add the shallots and celery to the pan and fry over a high heat for few minutes (adding a little more oil, if needed). Sprinkle in the flour and stir for 1 minute. Gradually add the reduced wine and stock and stir until combined. Bring to the boil, return the chicken to the pan, add the thyme and season with salt and pepper. Sprinkle in the flour and stir for 1 minute. Gradually add the reduced wine and stock and stir until combined. Bring to the boil, return the chicken to the pan, add the thyme and season with salt and pepper. Lower the heat and simmer for 30 minutes, with the lid on. Lower the heat and simmer for 30 minutes, with the lid on. Return the bacon and mushrooms to the pan and simmer for 15 minutes, or until the chicken is tender and cooked through. Return the bacon and mushrooms to the pan and simmer for 15 minutes, or until the chicken is tender and cooked through. Remove the thyme sprigs and serve. Remove the thyme sprigs and serve.