Step 1

Heat half the butter with the oil in a large heavy-based saucepan over medium-high heat. Add half the chicken and cook for 2 minutes each side or until golden. Transfer to a plate and repeat with the remaining chicken.

Step 2

Increase heat to high and add the bacon, mushrooms, onions and garlic to the pan. Cook, stirring, for 2 minutes. Reduce heat to medium and stir in the flour. Cook, stirring, for 1 minute. Gradually add the combined wine and stock, stirring constantly with a wooden spoon.

Step 3

Return the chicken and any juices to the pan with the thyme sprigs and stir well. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, for 10 minutes or until chicken is cooked through. Taste and season with salt and pepper. Remove thyme sprigs and discard.

Step 4

Meanwhile, cook the potatoes in a medium saucepan of salted boiling water over medium heat, covered, for 15 minutes or until tender. Drain and then return to the pan. Add the remaining butter and milk, and use a potato masher to mash until smooth. Taste and season with salt and pepper.

Step 5

Spoon the coq au vin and mashed potato onto serving plates and sprinkle with the chopped parsley and thyme. Serve immediately.