Mock Coq au Vin

Yet another quick and easy version, this time from "Shortcuts to Flavour" - Quick meals from the grocery cupboard" by Deona Tait. This book has been a lifesaver many times! 

1 packet (250 g) bacon, coarsely chopped
85 g (150 ml) cake flour
salt and freshly ground black pepper to taste
8 chicken pieces (thighs and drumsticks)
30 ml cooking oil (optional)
3 cloves garlic, crushed or 15 ml chopped garlic
16 pickling onions, peeled
1 tin (285 g) sliced mushrooms, drained
30 ml brandy
200 ml red wine (or 100 ml water and 100 ml red wine)
1 tin (400 g) creamy tomato soup
15 ml finely chopped fresh mixed herbs or 5 ml dried

• In a heavy bottomed saucepan, fry the bacon until crisp. Remove and set aside. 
• Mix the cake flour, salt and pepper in a small plastic bag until blended. Dip the chicken pieces in the seasoned flour and fry in the bacon fat until brown.
• Add cooking oil, if necessary. Drain the chicken pieces on paper towels and set aside. 
• Fry the garlic and pickling onions in the saucepan until the onions have browned.
• Add the bacon, chicken and mushrooms. 
• Heat the brandy, red wine and tomato soup together and add to the chicken with the herbs.
• Bring to the boil, reduce the heat and cover. 
• Simmer for 30-45 minutes until the chicken is tender. 
• Serve with rice or polenta.
• Serves 4 -6

Hints:
- Prepare the chicken pieces without dipping them into the seasoned flour. Thicken the sauce at the end of the cooking period with 30 ml seasoned cake flour.
- Use herbes de Provence instead of the mixed herbs. It usually consists of a mixture of thyme, rosemary, bay leaves and basil.