Coq au vin

Chicken, cut into 8 pieces
1/2 bottle or so, of good quality red wine
250 g Shallots
250 g button mushrooms
4 rashers of smoked bacon, diced
2-3 cloves of garlic, crushed
2 carrots, peeled and quartered lengthwise
2 stalks of celery
salt and freshly ground pepper to taste
sunflower oil and equal amount butter, for frying
1 level tablespoon of flour
Bouquet garni:
Celery stalk, 3-4 parsley stalks, sprig of thyme
and a bay leave, tied all together with string

Fry the diced bacon, then add the shallots and fry. Until light brown remove from pan and put aside. Now fry the mushrooms gently until just going brown. Remove from pan and put aside. Clean pan and then heat more oil and butter. Brown the chicken pieces on all sides, add the carrots and celery, braise them lightly. Drain off the fat. Add the wine, crushed garlic bringing it to the boil. Add the Bouquet garni and season to taste. Let it simmer gently for 20 minutes. Now add the bacon, shallots and mushrooms and let it simmer gently for another 10-15 minutes. Thicken with flour and bring back to the boil, stirring all the time. Let it simmer for another 2-3 minutes. Serve with rice and your favorite vegetables, delicious.