Coq au Vin

Method

1. Put 200 g of chicken legs in a bowl with 120 ml of red wine, 1 clove of garlic, 2 sprigs of thyme and the bay leaf. Cover and marinate in the fridge for at least 4 hours, preferably overnight, turning once.
2. Lift the chicken from the marinade and pat it thoroughly dry with kitchen paper; reserve the wine and the aromatics separately. Season the chicken with salt and black pepper.
3. Melt 10 g of butter in a small heavy casserole over medium heat and fry 40 g of lardons for 4 minutes until the fat runs and they are golden. Add 50 g of pearl onions and 40 g of carrot and colour for 4 minutes, then lift everything out with a slotted spoon.
4. Raise the heat to medium-high and brown the chicken in the same fat, skin side down first, about 4 minutes a side until deep golden. Sprinkle over 8 g of plain flour and turn the pieces for 1 minute so the flour toasts on the meat.