Step 1

Preheat the oven to 140°C.

Step 2

Heat half the oil in a large ameproof casserole over high heat. In batches, add chicken and cook, turning, for 6 minutes or until golden, then set aside. Add bacon and cook, stirring regularly, for 3 minutes or until golden. Add red wine, sherry, thyme, star anise, cinnamon and garlic bulb, and bring to the boil, stirring occasionally, for 3 minutes or until reduced by one-quarter. Return chicken to the casserole, cover, transfer to oven and roast for 1 hour 30 minutes or until tender. Uncover and cook for a further 30 minutes or until chicken almost falls off the bone. Transfer chicken to a plate.

Step 3

Place casserole over high heat, bring to a simmer and cook, stirring frequently, for 3-5 minutes or until thickened slightly. Return chicken to casserole.

Step 4

Meanwhile, heat butter, eschalot, white wine, extra garlic cloves and remaining 2 tbs oil in a large frypan over medium heat and bring to a gentle simmer. Reduce heat to low and cook, swirling frypan occasionally, for 10 minutes or until liquid is absorbed and garlic is begining to caramelise. Add brandy and cook for 30 seconds, scraping bottom of pan with a spoon. Using a slotted spoon, transfer eschalot mixture to a plate, return pan to heat and cook mushrooms in batches, tossing, for 4-5 minutes or until golden. Stir through eschalot mixture.

Step 5

Serve coq au vin with mushroom mixture, baby parsley, mashed potato and green beans.