Coq au vin from One Knife, One Pot, One Dish by Stéphane Reynaud

Ingredients

• 150 g mushrooms
• 100 g thick-cut smoked bacon, cut into lardons
• 1 free-range chicken, cut into pieces (long live butchers...)
• 1 tablespoon flour
• 4 French shallots
• 4 garlic cloves
• 3 tablespoons olive oil
• 2 carrots
• 400 ml brown veal stock
• Salt and pepper
• 50 ml cognac
• 1 teaspoon herbes de Provence (mixed dried herbs)
• 500 ml Rhône valley red wine