Julie Goodwin's coq au vin | Women's Weekly Food

Ingredients

• ¼ cup (35g) plain flour
• ½ teaspoon salt
• ¼ teaspoon ground white pepper
• 1.2kg chicken pieces (leg, thigh, wings)
• 1 tablespoon olive oil
• 150g speck, cut into batons (or bacon, cut into strips)
• 20 (800g) small pickling onions or spring onions, peeled, trimmed
• 300g button mushrooms, sliced
• 2 cloves garlic, chopped
• 1 teaspoon fresh thyme leaves, chopped finely
• 1 tablespoon tomato paste
• 1½ tablespoons brandy
• 1½ cups (375ml) red wine
• 1 bay leaf