This Coq au vin is very traditional, just with a little twist - a healthy dose of port in addition to a bottle of red wine. You'll love the depth of flavour derived from the port. I like to serve this Coq au vin with white rice.
The day before, add the chicken pieces to a large bowl with the garlic, onions, bouquet garni, salt and pepper. Pour the red wine over the chicken and marinate in the fridge for 24 hours.
The next day, pour the marinade through a sieve and reserve all the ingredients.
Heat the oil in a casserole over medium heat and cook the chicken until brown. Pour the port over and set it alight till the alcohol has burned off (skip this step if you're inexperienced; simply simmer to allow the alcohol to burn off).
Sprinkle the chicken with flour, add the sliced bacon and the vegetables from the marinade. Cook for 10 minutes. Add the marinade and simmer for 1 hour.
Stir in the mushrooms and morels and simmer for a further 30 minutes.