Coq au vin with crispy baguette recipe

Ingredients

• Coq auvin
• 6 clove garlic, bruised with back of knife
• 3 bay leaves
• few large thyme sprigs
• 12 whole black peppercorns
• few sprigs of parsley, leaves and stalks separated
• 3 tablespoon olive oil
• 50 gram butter
• 1 onion, sliced
• 400 gram swiss brown mushrooms, halved
• 3 celery stalks, chopped
• 400 gram bacon, rind removed, cut into thick strips
• 2/3 cup brandy
• 1.8 kilogram free-range chicken, cut into 4 portions
• sea salt
• cracked black pepper
• 1/3 cup flour
• 750 millilitre (1 regular bottle) cabernet merlot or other rich red wine
• 2 cup chicken stock
• 3 tablespoon wholegrain mustard
• 1 bunch baby carrots, trimmed, washed
• 600 gram baby potatoes (unpeeled)
• crusty baguette, to serve