Step by step recipe:

1. 10 min.

   Prepare the marinade

   Prepare 2 carrots and slice thinly. Prepare 2 shallots and slice these thinly, too.
   
   Put the carrots and shallots into a bowl, salt and pepper, then add 1 Bouquet garni.
2. 12 hours
   Add 750 g chicken breast, pour 750 ml red wine over, cover with a plate and leave in the fridge to marinate overnight.
3. 5 min.

   First-stage cooking of meat

   Next day, drain the chicken breasts and dry on absorbant paper.
4. 4 min.
   Heat 3 tablespoons olive oil in a large pan and fry the chicken breasts until browned all over. Do be aware, this is not to cook the chicken, just to give it a little colour. Set aside.
5. 3 min.

   Cook the vegetables

   Drain the vegetables and discard the bouquet garni.
6. 2 min.
   Put the vegetables into the same pan in what is left of the oil (add a little more if necessary) and cook for one or two minutes,.
7. 1 min.
   Return the chicken to the pan and heat everything on high heat.
   
   Pour in ½ glass Brandy (Cognac or Armagnac) all at once...
8. 1 min.
   ...and set light to the cognac (flambé).
9. 2 min.
   Once the flames are out, sprinkle 3 tablespoons flour over and mix in.
10. 1 min.
    Pour in the wine from the marinade, salt and pepper, then turn down the heat and leave to simmer gently.
11. 10 min.

    Prepare the mushrooms

    Meanwhile, peel 300 g mushrooms and cut into small pieces.
12. 4 min.
    Fry rapidly in the pan with 2 tablespoons olive oil...
13. 1 min.
    ...then add to the simmering pan.
14. 2 hours

    Second-stage cooking of meat

    After cooking slowly for 2 hours, the wine will have reduced to give the coq au vin its delicious sauce.
    
    Check the seasoning.
15. 
    Serve the coq au vin with your preferred accompaniment, such as the sautéed potatoes shown here.