Coq au vin with truffled mash

Put the wine, bay leaves, thyme and seasoning in a bowl and add the chicken. Cover and leave to marinate, preferably overnight.

Blanch the bacon in boiling water, then drain, part dry and sauté in a frying pan until golden. Lift out onto a plate. Melt 20ml of the butter in the pan, add the onions and sauté until browned. Lift out and set aside.

Melt 25ml of the butter, add the mushrooms, season and sauté for 5 minutes. Remove and set aside.

Drain the chicken, reserving the marinade, and pat the chicken dry. Season, and add 25ml of the butter and the oil to the frying pan. Add the chicken and sauté until golden. Stir in 30ml of flour.

Transfer the chicken to a large pot or casserole and add the stock. Pour the brandy into the frying pan and boil, stirring for 30 seconds to deglaze the pan. Pour the mixture over the chicken. Add the marinade, onion, mushroom, bacon and tomato purée. Cook over moderate heat until the chicken is cooked through, about 45 minutes.

If the sauce needs thickening, lift out the chicken and onion mixture, and bring the sauce to the boil. Mix together the remaining butter and flour, and whisk the mixture into the sauce.

Boil, stirring until the sauce is thickened, about 2 minutes. Add the parsley and return the chicken and onion mixture to the sauce. Serve while still hot with truffle mash.